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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This sauce can be used with chicken, meat, fish or even with baked beans. I usually double the recipe as I want to have some on hand in the freezer. Ingredients:
1 tablespoon peanut oil |
1 garlic clove, minced |
1 red onion, chopped |
1/4 cup rice vinegar |
1 (8 ounce) can crushed pineapple, undrained |
1/4 teaspoon allspice |
1/4 teaspoon red pepper flakes |
2 1/2 teaspoons mustard |
2 tablespoons fresh basil, chopped |
1/4 cup red bell pepper, diced |
Directions:
1. Heat oil in a saute pan to medium temperature.
2. Add garlic and onion.
3. Saute about 2 minutes.
4. Stir in rice vinegar and crushed pineapple, juice included.
5. Add allspice, red pepper flakes and mustard.
6. Heat, stirring, about 4 minutes or until bubbly and slightly thickened.
7. Blend mixture, either by hand blender or container, until smooth,
8. Just before serving, stir in chopped basil and diced red bell pepper.
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