Infused with colorful Caribbean flavors, this sauce has a hint of jerk style components that adds a powerful kick to grilled chicken. If serrano peppers are too spicy, use a milder jalapeno. If you are a seasoned hot pepper eater, then by all means, add 1 seeded habanero to the sauce as your pepper base. Enjoy this sauce thickly slathered on your favorite chicken pieces or even use on pork or seafood.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: Makes about 2 cups
Ingredients:
- 1 cup ketchup
- 1/3 cup pineapple chunks
- 1/4 cup white vinegar
- 1/4 cup onion, roughly cut
- 2 serrano peppers, seeded roughly cut
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
Preparation:
In a food processor add pineapple chunks, onion, garlic, and a serrano peppers. Puree mixure and set aside. In medium saucepan, heat olive oil and add puree. Be careful as the onion and peppers can cause fumes, so open a window. Cook mixture for 1-2 minutes, stirring often. Add ketchup, vinegar, herbs and spices to saucepan. Allow sauce to simmer on medium-low heat for 6-8 minutes. Remove from heat and allow to cool before using.
