2 Tbsp. olive oil
2 large cloves garlic, minced
½ large Vidalia onion
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
• 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 ¼ inch. 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.