Monday, July 1, 2013

Pineapple Relish

The 4th of July is just around the corner so look out for some patriotic and cook-out dishes to enjoy this week.  This pineapple relish is so good.  I topped some hot dogs with instead of the typical pickle relish. My son decided to be picky and said he didn't want to try it, so I just said take one bite and if he doesn't like it I wouldn't make him eat anymore.  He reluctantly took the bite and I could see his face wanting to immediately say he didn't like it... suddenly his eyes got big and he gave me a big thumbs up.  He loved it and ended up eating the entire hot dog... good thing I had another one ready for myself.  I love the versatility of this relish because you can pair it with any grilled meat, seafood or even with rice and curry as a tasty condiment.

Half a fresh ripe pineapple cored and diced small
2-3 Tbs red onion diced finely
1-2 green chilies (serrano or jalapeno) diced finely
1 tsp fresh ginger grated
1 tsp fresh garlic grated
1 Tbs vinegar (I used Chinese Rice Wine Vinegar
1 Tbs sugar (or to taste)
1 tsp red chili powder or cayenne powder (or to taste)
salt to taste

 Prepare all ingredients and put into a pan on medium heat.  Cook for 20 minutes, stirring occasionally until pineapple is cooked.  Taste for seasoning and adjust salt and sugar as needed.  Serve at room temperature or chilled.  Keep refrigerated for one week.  Use on top of hot dogs, sausages, burgers, chicken, fish etc... Enjoy.

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