Ingredients
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7 red Fresno chiles or other large hot red chiles (about 5 1/2 ounces), finely chopped (about 3/4 cup)
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3/4 cup white vinegar
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1/2 cup finely chopped fresh pineapple
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1 habanero chile, finely chopped (about 1 tablespoon)
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1 1/2 teaspoon finely chopped garlic
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1/2 teaspoon kosher salt
Directions
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Stir together Fresno chiles, vinegar, pineapple, habanero, garlic, and salt in a medium saucepan. Bring to a vigorous boil over high. Reduce heat to medium, and gently boil, stirring occasionally, until chiles are tender and flavors have melded, about 15 minutes. Remove from heat, and let cool 10 minutes. Transfer to a bowl, and refrigerate, uncovered, until completely cool, about 2 hours.
Make Ahead
Store in an airtight container in refrigerator up to 2 weeks.