Contributed by: Michael Abramson of M Vegetarian Recipes
This is a really nice salsa / relish that goes great with veggie chicken cutlets or nuggets. Its equally great as a dip with rice crackers or fried wonton chips. Its best served cold.
- 1 onion - finely diced
- 1 or more Thai red chili - seeded and thinly sliced (1 Thai chili gives you a medium salsa)
- 1 Tbsp canola oil
- 1 pineapple - peeled, cored and cut in 1/2" cubes
- 1/3 Cup sugar
- 1/8 tsp sea salt
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
Heat large fry pan with oil over medium heat. Add onion and chili and saute 5-6 minutes until translucent. Add balance of ingredients and cook for 10 minutes more - stirring regularly.
Remove from heat and cool. Transfer to glass jar, seal and refrigerate.