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SOUTHWESTERN PINEAPPLE SAUCE – paleo recipe
Stav Kogan

SOUTHWESTERN PINEAPPLE SAUCE

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 medium poblano peppers, roasted
  • 1 (20 oz) can pineapple chunks or one whole pineapple
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 Tbsp cider vinegar
  • ¼ tsp salt

Method
 

  1. 1.
  2. Roast peppers, either over an open flame or under the broiler (turning every few minutes) until blackened on all sides.
  3. 2.
  4. Cover hot peppers (airtight) and let sit for 15 or more minutes; once steamed, the skin of the peppers should peel easily.
  5. 3.
  6. Peel the skin off of the peppers; run under water if the scorched skin does not peel easily.
  7. 4. Purée the peeled peppers and pineapple together (include juice).
  8. 5. Over medium heat, heat oil and garlic in a medium saucepan.
  9. 6.
  10. Cook garlic until just starting to brown, about 4 minutes.
  11. 7.
  12. Add purée, vinegar, and salt and stir.
  13. 8.
  14. Simmer for about 20 minutes until a thick sauce is formed; have little hands stir occasionally.
  15. 9.
  16. Serve cold, store chilled for up to several weeks.

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