The authors developed this sweet and spicy condiment for those who like their burgers hot, and it’s a staple at their backyard grilling parties.
Adapted from Wicked Good Burgers by Andy Husbands, Chris Hart, and Andrea Pyenson.
2 tablespoons olive oil
1 yellow onion, cored and julienned
20 red jalapeño chilies, stems removed, sliced into 1/8-inch rings, with seeds 2 cups diced fresh pineapple (about half a pineapple)
2 teaspoons coriander seeds, toasted and coarsely ground
1½ cups white vinegar
1 cup sugar
2 teaspoons kosher salt
1. In a large saucepan over medium heat, combine the oil, onion, and jalapeños, stirring occasionally, for 10 to 15 minutes, until the vegetables start to brown.
2. 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 and let cool to room temperature.
3. Cover and refrigerate until needed. Red Hots will keep, refrigerated, for up to 1 week.
Makes 3½ cups
