Ingredients
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2 jalapeno peppers, seeded and diced
8 ounces crushed pineapple, juices squeezed out and reserved
6 ounces apricot preserves
2 tablespoons sugar
1 tablespoon white vinegar
1/2 teaspoon molasses
1/4 teaspoon salt
1 garlic clove, minced
1 dash red pepper flakes
1 dash onion powder
1 dash garlic powder
Preparation
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Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
Dump in the remaining ingredients except pineapple juice.
Stir to combine.
Add some of the pineapple juice to get the consistency you want.
Simmer 15 min to combine flavors.
Cool and refrigerate.
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