Chili Pineapple Sauce

  

Ingredients

1 1/2 cups white sugar

1 cup pineapple juice

1/2 cup rice vinegar or apple cider vinegar

1 tbsp garlic, minced

1-2 tbsp red chili flakes (adjust heat to taste)

1 tbsp tomato ketchup (optional)

1 tsp salt (adjust to taste)

2 tbsp cornflour

4 tbsp cold water

 

Preparations

In a large heavy-bottomed pan, combine the white sugar, pineapple juice, vinegar (either rice vinegar or apple cider vinegar), and salt. Stir to dissolve the sugar. Bring the mixture to a boil over medium heat, allowing the flavors to blend.

Once the mixture reaches a boil, add the minced garlic, red chili flakes (start with 1 tablespoon and adjust based on your heat preference), and the optional tomato ketchup for a subtle tang. Boil the sauce for another 5 minutes on medium heat, stirring occasionally to ensure all the flavors meld together.

In a small bowl, whisk together the cornflour and cold water until smooth. Lower the heat of the sauce to a simmer, and slowly stir in the cornflour mixture. Stir continuously to prevent lumps from forming. Keep cooking the sauce on low heat, stirring often, until it thickens to your desired consistency. Remember that the sauce will continue to thicken as it cools, so avoid over-thickening it while on the stove.

Once the sauce has thickened and taken on a glossy sheen, remove it from the heat. Allow the sauce to cool completely before transferring it to a sterilized bottle or jar. Store the sauce in the refrigerator, where it will keep for up to two weeks.

 

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