INGREDIENTS
1
Cilantro
1 tbsp
Garlic powder
1
Onion, small
1 cup
Pineapple, canned
2 15 ounce cans
Jackfruit in water or brine
2
Chipotle peppers in adobo sauce
1 tbsp
Chili powder
1/4 cup
Apple cider vinegar
1 tbsp
Olive oil
1 tbsp
Cumin
1/2 cup
Pineapple juice from can
1 8 ounce can
Tomato juice