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Pineapple-Jalapeno Relish


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  • 1 1/2 large ripe pineapples peeled, cored, and finely chopped - (abt 5 cups)
  • 1 small red bell pepper chopped
  • 3 tablespoons honey
  • 2 jalapeño chiles seeded, minced
  • 3/4 teaspoon oriental sesame oil


Servings 5


Step 1

Combine all ingredients in large bowl. Season to taste with salt and pepper.

Cook mixture in large nonstick skillet over medium-high heat until almost all liquid evaporates, stirring occasionally, about 4 minutes. Cool and serve at room temperature. (Relish can be made 1 day ahead; refrigerate. Bring to room temperature before serving.)

This recipe yields about 5 cups.

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