Summary

Ingredients

• 1 kg pineapple, fresh or canned (then pour off the juice)
• 200 g onion (s)
• 4 tablespoon oil
• 70 g tomato paste
• 125 ml vinegar (red wine vinegar)
• salt and pepper
• sugar
• pimento
• Cayenne pepper or Tabasco

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Instructions

1. Peel and quarter the pineapple, remove the stalk and dice the pulp. Then puree. Cut the onions into small cubes.
2. Heat the oil, add diced pineapple and onion, tomato paste and vinegar and let everything boil down until thick. Be sure to stick with it and stir! Season to taste with salt, pepper, sugar, allspice and the selected spicy agent.
3. Possibly brush through a fine sieve, then briefly bring to the boil again. Now fill into a vessel rinsed with boiling water (wide-necked bottle, glass with a well-closable lid), close tightly, allow to cool and refrigerate.
4. The ketchup will keep closed for about 6 weeks.