5 Plum Tomatoes

5 Habanera Peppers

1� cups Cilantro

1 15 oz Can Pineapple Chunks

Juice of 1 Lime

� Large Red Onion

� Head Garlic

1 tablespoon Kosher Salt

Clean, seed, and mince the peppers.  Drain the syrup from the can of pineapples into a small saucepan and add the peppers.  Bring to a boil then reduce the heat and simmer to reduce by half.  Place the tomatoes, garlic, onion, cilantro, and pineapple into a food processor and puree adding the pepper/syrup mixture, juice from the lime, and salt.  Refrigerate to chill and serve cold.  Enjoy!!

Yield: 1 Quart