Ingredients
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1 medium onion, chopped
2 jalapeno peppers, cleaned and chopped fine
2 tablespoons butter
2 tablespoons cornstarch
2 cups crushed pineapple in juice
3 tablespoons cider vinegar
1/2 teaspoon curry powder
1/4 teaspoon cumin
Preparation
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Saute the onion in butter until soft. Stir in the cornstarch. Add the pineapple and jalepeno stir, and heat until bubbly. Add the vinegar.
Stir in the curry and cumin and heat for another minute or two.
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