Pineapple and Yellow Bell Pepper Ketchup

Name: Pineapple and Yellow Bell Pepper Ketchup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 375 ml (1 1/2 cups), approximately
Ingredients: 1 cup (250 ml) fresh pineapple, diced; 1 yellow bell pepper, seeded and diced; 1 onion, chopped; 1/2 cup (125 ml) honey; 1/2 cup (125 ml) rice vinegar; 1/2 cup (125 ml) water; 1 clove garlic, finely chopped; 1/2 teaspoon (2.5 ml) coriander seeds, crushed; 1/4 teaspoon (1 ml) crushed red pepper flakes; Salt and pepper

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Preparation 15 min
Cooking 25 min
Makes 375 ml (1 1/2 cups), approximately
Freezes Yes

Vegetarian
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 1 cup (250 ml) fresh pineapple, diced
- 1 yellow bell pepper, seeded and diced
- 1 onion, chopped
- 1/2 cup (125 ml) honey
- 1/2 cup (125 ml) rice vinegar
- 1/2 cup (125 ml) water
- 1 clove garlic, finely chopped
- 1/2 teaspoon (2.5 ml) coriander seeds, crushed
- 1/4 teaspoon (1 ml) crushed red pepper flakes
- Salt and pepper

Preparation

- In a saucepan, bring all the ingredients to a boil, stirring frequently. Simmer over medium heat, uncovered, for about 20 minutes or until the ketchup is syrupy and the pineapple, bell pepper, and onion are translucent. Season with salt and pepper. Let cool.
- Cover and refrigerate for at least 2 hours or until completely chilled.
- Serve with poultry or pork. Will keep for about two months in the refrigerator or 6 months in the freezer.

Pineapple and Yellow Bell Pepper Ketchup

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Ingredients

Preparation

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