Serve this sweet-hot relish as a salsa or as a topping for fish or chicken. Or use it as an interesting relish for hot dogs or brats.
Heat the olive oil in a large 3- or 4-quart nonreactive saucepan. Add the garlic and cook over low heat for 10 minutes, stirring occasionally.
Chop the onion into pieces no larger than Πinch. Add the onion to the pan and raise the heat to medium low. Add a pinch of salt and cook for 3 to 5 minutes to soften.
Add the Cubanelles and the jalapeños to the pan and cook for an additional 3 minutes.
Add the toasted coriander seeds to the pepper mix and stir to combine.
Add the brown sugar and the vinegar, stirring until the sugar dissolves.
Add the pineapple and juice and cook 10 to 15 minutes, stirring often, until the liquid reduces and the relish starts to thicken.
Remove from the heat and cool completely. Add the lime juice, zest and cilantro and stir to combine. Jar and refrigerate.
Use within three weeks.
2 large cloves garlic, minced
½ large Vidalia onion
Pinch salt
3 Cubanelle peppers, cored, seeded and diced
2 jalapeños or other hot peppers, seeded and diced
1 Tbsp. coriander seeds, toasted
¼ cup tightly packed dark brown sugar
½ cup white vinegar
1 8-oz. can crushed pineapple with juice
1 Tbsp. lime juice
Zest of 1 lime
½ cup chopped fresh cilantro leaves
This article appears in Jul 1-31, 2010.