Sauces

Sweet Pineapple Chili Sauce

Sauces

Sweet Pineapple Chili Sauce

Bringing together the best flavors of the kitchen, this delicious sauce is a fresh twist on Thai Sweet Chili Sauce. Made with just a few basic ingredients, this sweet and spicy sauce will be the only one you’ll ever need again.

Makes:

4 Half Pint Jars (8 oz)

Prep:

25 Minutes

Processing Time:

15 Minutes

INGREDIENTS

1 1/2 cups finely diced pineapple

3/4 cup pineapple juice

4 bird’s eye or other red chilis, stemmed and minced

4 clove garlic, minced

1/2 cup white vinegar (5% acidity)

Zest of 1 lime

3 tbsp bottled lime juice

1 1/2 cups sugar

1 tsp. salt

1 tsp. chili flakes (optional)

Water Bath Canning

DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner while chili sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, TIME TO COOK!

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Combine all ingredients in a saucepan and bring to a boil over medium heat, stirring frequently. Lower heat and simmer until thickened stirring continuously about 10 minutes.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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Ladle hot chili sauce into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

HAPPY CANNING!