WILMINGTON, NC (WECT) - Chef Gwen Gulliksen of Cape Fear Community College joined us on WECT News First at Four to share a recipe for Thai pickled pineapple peanuts.
(Makes Approximately 1 quart)
PINEAPPLE, 1 cubed
PEANUTS, ½ cup
FRESH CHIVES, ¼ cup, finely chopped
SALT, ½ tsp
GARLIC CLOVE, 2 minced
CHILI PASTE, 1 Tbsp
CIDER VINEGAR, 1 cup
1. Mix all ingredients together in a mixing bowl.
2. Store in a one quart canning jar, refrigerated
3. Keep for up to one month refrigerated
4. A spicy, sweet, salty combination that goes well with BBQ, grilled meats, salads and solo – Enjoy!