hot pineapple relish
Aug. 27th, 2009 03:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sevInspired by the three small hot red peppers given to me at the farmer's market. "here, try these," he said. It's hot and sweet and tangy.
3 small hot peppers
1/4c olive oil
1/2 onion
4 cloves garlic
1 8-oz can pineapple in juice
2T apple cider vinegar
1T ground cumin
3T fresh chopped cilantro
Roast peppers until their skins blacken. Put in paper bag, let steam.
Chop onion & garlic. Simmer over low heat in olive oil until onion softens. Add vinegar, pineapple & juice. Simmer some more.
Cut stems from peppers. Remove seeds (or not). Chop.
Add chopped peppers, cumin, and cilantro to the onion/garlic mixture. Simmer over low heat, covered, until onions are translucent and sauce has thickened.
I'm thinking of trying this again in a week or two once they've harvested their habaneros, with fresh peaches.
3 small hot peppers
1/4c olive oil
1/2 onion
4 cloves garlic
1 8-oz can pineapple in juice
2T apple cider vinegar
1T ground cumin
3T fresh chopped cilantro
Roast peppers until their skins blacken. Put in paper bag, let steam.
Chop onion & garlic. Simmer over low heat in olive oil until onion softens. Add vinegar, pineapple & juice. Simmer some more.
Cut stems from peppers. Remove seeds (or not). Chop.
Add chopped peppers, cumin, and cilantro to the onion/garlic mixture. Simmer over low heat, covered, until onions are translucent and sauce has thickened.
I'm thinking of trying this again in a week or two once they've harvested their habaneros, with fresh peaches.
no subject
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