hot pineapple relish

Inspired 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.