Pineapple-Habanero Relish

The fresh pineapple is key here: its sweetness and acidity balance out this spicy blend of chiles. Stem and seed the chiles for a milder version, or keep the seeds for more heat.

Active Time:
25 mins
Total Time:
2 hrs 45 mins
Makes about 1 1/2 cups


  • 7 red Fresno chiles or other large hot red chiles (about 5 1/2 ounces), finely chopped (about 3/4 cup)

  • 3/4 cup white vinegar

  • 1/2 cup finely chopped fresh pineapple

  • 1 habanero chile, finely chopped (about 1 tablespoon)

  • 1 1/2 teaspoon finely chopped garlic

  • 1/2 teaspoon kosher salt


  1. 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.

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