Pineapple Salsa Dip

• 1 Medium Pineapple (slightly overripe)
• 2 large white onions
• 5 cloves of garlic
• 1 large red bell pepper
• 3-4 dried chilis
• 1 Tablespoon chili powder
• 2 Tablespoons salt
• 1 Cup sugar
• 1 Tablespoon sunflower seed oil
• 1 large block of cream cheese
• 1 package of your favorite crackers (I like Saltines)

1. Put a large pan with the oil over low heat and add the onion, garlic and red bell pepper finely chopped.
2. Cook over low heat until carmelized.
3. While this is cooking, finely chop the pineapple (excluding the core and husk) and place in a medium sized pot over high heat.
4. After several minutes of cooking, drain the juices that are standing in the bottom of the pot. When the pineapple begins to become clear and smell sweet add the chilli powder and salt.
5. As the pineapple begins to carmelize add the contents of the other pan and stir well. Then, slice the dried chilis and pour the seeds into the mixture (you can add more if you are feelijng a little wicked or less if you want a snack without the bite).
6. Then, add the sugar and stir in.
7. Lower the heat to medium and cook until most of the remaining juice has evaporated.
8. Allow to cool, pour over the cream cheese (I usually flatten the block) and serve with crackers.

pineapple, white onions, garlic, red bell pepper, chilis, chili powder, salt, sugar, sunflower seed oil, cream cheese, favorite crackers

Taken from www.epicurious.com/recipes/member/views/pineapple-salsa-dip-50111429 (may not work)