PINEAPPLE POBLANO CHUTNEY

Servings 24

Ingredients

  • 1 T. Olive oil
  • 1 each Pineapple, small diced
  • 3 each Poblanos, grilled, seeded and diced
  • 1 each Yellow onion, large, diced
  • 2 quarts Apple cider or apple juice
  • 1 tsp. Kosher salt
  • 1/8th tsp. Black pepper
  • ½ cup Cilantro, fresh, finely chopped

Instructions

  • In a large pot heat oil, warm ~10 seconds.
  • Add onions and cook until browned.
  • Add pineapple and diced poblano. Saute 3 minutes.
  • Add the 2 quarts of apple cider or apple juice. Add the salt and pepper.
  • Bring to a simmer and cook until the liquid has reduced by 85%.
  • Remove the pan from the heat and stir in the cilantro. Enjoy!

Notes

Serves = 24
Serving size = 1 1/2 oz. (freeze 1/2 if needed)