This vegan, gluten-free, eggs-free, soy-free and lactose-free chili sauce is a delicious combination of pineapples, onions, raisins and granulated sugar boiled in vinegar.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens: nuts |
⏱ 27 mins – easy
🍽 12 servings – 58 kcal per serving
|
Serving 97g |
Fat 0g |
Sat. fat 0g |
Sodium 4mg |
|
Carbs 13g |
Fibers 1g |
Sugars 10g |
Proteins 0g |
INGREDIENTS
- 16 oz pineapples
- 4 jalapeno peppers
- 1 onions
- 1 carrots
- 1 oz raisins
- 4 cloves garlic
- 1 lemons
- half oz ginger
- half tsp turmeric
- half tsp cumin
- a quarter tsp cinnamon
- a quarter cup granulated sugar
- 1.5 cups vinegar
TOOLS
- 1 knife
- 1 zester
- 1 squeezer
- 1 food processor
- 1 pot
- 4 jars
STEPS
Peel pineapples and onions. Cut the peeled pineapples and onions into cubes. Chop carrots and ginger roughly.
Zest lemons using a zester.
Squeeze zested lemons to get lemon juice.
Put jalapeno peppers, raisins, garlic, turmeric, cumin, cinnamon, granulated sugar, cubes of pineapples, onions, the carrots, ginger, lemon zest and lemon juice in food processor. Mix for 3 minutes to get a mixture.
Put vinegar in a pot and heat it, then put the pureed mixture in the pot, cook for 15 minutes..
It’s ready to be served !
