 Ingredients 3/4 cup fresh Pineapple, diced 1/4 cup fresh Pineapple Juice 2 tablespoons Golden Pineapple Balsamic 1 tablespoon Spicy Green Chili Fresco EVOO ½ cup light Brown Sugar 1 Jalapeno, seeds and ribs removed 1 large Garlic clove Salt+ Pepper to taste 1 Tbsp Tomato Paste Add the pineapple chunks, fresh pineapple juice, Golden Pineapple Balsamic and Spicy Green Chili EVOO, light brown sugar, garlic clove, and chopped jalapeno to a saucepan and cook over medium heat until the brown sugar has dissolved and the mixture begins to simmer, about 5 minutes. Turn the heat down to medium low, and add the salt, black pepper, and tomato paste. Use a blender or immersion blender to puree. Store in an airtight container in the refrigerator until ready to use.
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