- 30 minutes
You can use canned pineapple if you like, but nothing beats the taste of a fresh one. I hold out on putting the orange in the mixture until after cooking because they tend to disintegrate during the sautéing process. Likewise, the cilantro loses its fresh taste when it cooks, so I add it last. Use the whole jalapeno makes for a real spicy kick, but you can tame it some by not using the seeds and pulp, just the fleshy green part. Don’t forget to wear gloves when you chop that pepper! Serve with your favorite tortilla chip, but this is also tasty on eggs, melted with cheese in a quesadilla or as a garnish to rice or potatoes.
With a small amount of oil in a saucepan or skillet, sauté onions, green pepper, yellow pepper, and jalapeno pepper until onion is translucent and peppers are tender. Add salt.
Add pineapple and rum. Let simmer until the juices reach the consistency of syrup. Allow to cool.
Stir in chopped oranges and cilantro. Chill.
Serve with tortilla chips.