“At our backyard grilling fetes, there’s always that guy that wants it hot. So we’ve been making this topping for years. It’s a perfect condiment for giving burgers a little kick. Put it out, and that guy will find it. We feel the heat is at a perfect level, but if you want it even hotter, feel free to substitute Serrano or habanero chiles." —Andy and Chris
- 2 tbsp olive oil
- 1 yellow onion, cored and julienned
- 20 red jalapeno peppers, stems removed, sliced into 1⁄8-inch rings, with seeds
- 2 cups diced fresh pineapple (about half a pineapple)
- 2 tsp coriander seeds, toasted and coarsely ground
- 1 ½ cups white vinegar
- 1 cup sugar
- 2 tsp kosher salt
- In a large saucepan over medium heat, combine the olive oil, onion, and jalapenos, stirring occasionally, for 10 to 15 minutes, until the vegetables start to brown.
- Stir in the pineapple, coriander, vinegar, sugar, and salt and increase the heat to medium high. Simmer for 10 to 15 minutes, stirring occasionally, until the mixture is the consistency of warm jelly. Adjust the heat if necessary to avoid burning. Remove from the heat. Cool to room temperature.
- Cover and refrigerate until needed. Red Hots will keep, refrigerated, for up to 1 week.
Yield: 3 ½ cups
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