This is a great grilling sauce, but if don't like a lot of heat, this recipe is not for you. The sweet of the pineapple is the first thing you taste, followed by the heat from the chipotle peppers. It is awesome basted on grilled chicken, pork or lamb. Shrimp or Scallop kabobs, threaded on a skewer with more fresh pineapple is also excellent.
1 tsp olive oil
1 cup diced onion
3 cloves garlic, chopped
2 tbls chopped chipotle chilies in adobo (I used about 1/2 of a small 7 oz. can)
5 cups fresh or canned pineapple (if using canned, buy pineapple chunks) reserve about 1/3 cup diced pineapple to add to sauce after blending
1/2 cup pineapple juice
3/4 cups balsamic vinegar (I used dark, next time I will use white balsamic)
1/2-3/4 cups sugar
1 tsp salt
Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute. Stir in chipotle chilies and cook 1 minute, stirring constantly.
Add pineapple chunks, pineapple juice, vinegar, sugar and salt, stir well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2-2 cups.
Remove from heat. Pour into blender or food processor and puree until smooth. Stir in 1/3 cup reserved diced pineapple, and return to heat and reduce for another 10 minutes or until glaze is desired thickness. Glaze should be pretty thick, and will continue to thicken up in the canning process. Mine was thick enough before canning to coat a basting brush and not drip off.
Ladle glaze into 4 half-pint sterilized jars leaving 1/4 head-space. Wipe rims and add hot lids/rings. Process in boiling water bath for 15 minutes.
Remove jars from water bath and let sit undisturbed on a kitchen towel on our counter-top 24 hours undisturbed. Jars are sealed when button in the middle of the lid is fully depressed and won't move up and down.
Store jars in pantry up to one year. Open jars should be refrigerated.
Yield: 4 - 8 oz jelly jars
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