In a heavy bottom pot, heat oil and sauté onions until beginning to caramelize. Add garlic and continue to cook until fragrant. Add ancho and cumin, mix well.
Add Cattlemen's and pineapple, whisk until well blended. Hold refrigerated for service.
Chef's Tip!
Use this versatile glaze on grilled chicken, pork and beef for tacos, quesadillas and burritos.
There are small bits of minced onion in the final product. For a smooth glaze, puree in a blender until smooth.
