Ingredients with Measurements:
- 1 can (20 oz) crushed pineapple, drained
- 1 cup unsweetened shredded coconut
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/2 cup chopped onion
- 1/4 cup tomato paste
- 1/4 cup water
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
Special equipment needed:
- Blender or food processor
- Large saucepan
Step-by-step instructions:
1. In a blender or food processor, blend the drained crushed pineapple until smooth.
2. In a large saucepan, combine the blended pineapple, shredded coconut, white vinegar, brown sugar, chopped onion, tomato paste, water, salt, ground cinnamon, and ground cloves.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.
5. Remove from heat and let cool.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Pour the mixture into a sterilized jar or bottle and store in the refrigerator.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of Pineapple Coconut Catsup
Nutritional information:
Per serving (1 tbsp):
Calories: 25
Total Fat: 1g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 55mg
Total Carbohydrates: 4g
Dietary Fiber: 0g
Sugars: 4g
Protein: 0g
Substitutions for ingredients:
- You can use fresh pineapple instead of canned, but you'll need to puree it in a blender or food processor first.
- If you don't have unsweetened shredded coconut, you can use sweetened shredded coconut, but reduce the amount of brown sugar in the recipe.
- You can use apple cider vinegar or rice vinegar instead of white vinegar.
- If you don't have tomato paste, you can use ketchup instead, but reduce the amount of brown sugar in the recipe.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Use lime juice instead of vinegar for a tropical twist.
- Add a tablespoon of soy sauce or Worcestershire sauce for a savory flavor.
Tips and tricks:
- Be sure to drain the crushed pineapple well before blending it.
- Stir the mixture frequently while it's simmering to prevent it from sticking to the bottom of the saucepan.
- If the mixture is too thick, you can add a little more water to thin it out.
Storage instructions:
Store the Pineapple Coconut Catsup in a sterilized jar or bottle in the refrigerator for up to 2 weeks.
Reheating instructions:
The Pineapple Coconut Catsup is best served cold, but you can warm it up in the microwave or on the stovetop if desired.
Presentation ideas:
Serve the Pineapple Coconut Catsup in a small bowl or ramekin alongside grilled meats or vegetables.
Garnishes:
Garnish the Pineapple Coconut Catsup with a sprinkle of chopped fresh cilantro or green onions.
Pairings:
The Pineapple Coconut Catsup pairs well with grilled chicken, pork, shrimp, or tofu.
Suggested side dishes:
Serve the Pineapple Coconut Catsup with a side of steamed rice or grilled vegetables.
Troubleshooting advice:
- If the mixture is too thin, simmer it for a few more minutes until it thickens.
- If the mixture is too thick, add a little more water to thin it out.
Food safety advice:
Be sure to sterilize the jar or bottle before storing the Pineapple Coconut Catsup to prevent contamination.
Food history:
Catsup (or ketchup) is a condiment that originated in China and was brought to the United States by early European settlers. Pineapple and coconut are tropical fruits commonly used in Southeast Asian and Pacific Island cuisine.
Flavor profiles:
The Pineapple Coconut Catsup is sweet, tangy, and slightly spicy with a tropical flavor from the pineapple and coconut.
Serving suggestions:
Serve the Pineapple Coconut Catsup as a dipping sauce for grilled meats or vegetables, or use it as a marinade or glaze.
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