Chili Garlic Cilantro Sauce

Note from Cheri: Clint Brownfiled and Rick Eggers came back from a recent trip to Maui with this recipe, given to them by Chef Tylun Pang of the Kea Lani hotel. While Chef Pang designed this sauce to go with his Tangled Tiger Prawns (follow link for recipe), it would also make a great dipping sauce for spring rolls. Rick said that Chef Pang also suggested that if you cooked the sauce a bit more to thicken it, it would make an interesting condiment in a sandwich of roast pork on French bread. Click here to read more about Rick and Clint's culinary adventures in Maui along with more great Hawaiin Regional Cuisine recipes.

1 cup Maui Pineapple, diced into 1/4 inch pieces 1 cup sugar 1 cup rice vinegar 2 teaspoons ground chili paste (such as Sambal Oelek) 1 pinch kosher salt 1 shallot, chopped fine 2 cloves garlic, chopped fine 1 tablespoons cilantro, chopped (or parsley)

Combine all ingredients except the cilantro and boil for 2 minutes. Cool and add cilantro.