- 20 Datil peppers
- 2 cups (2 cans) sliced pineapple, drained
- 1 handful cilantro leaves, rinsed
- Juice from 2 limes
- 2 cups white vinegar
- 1 teaspoon salt
Add all ingredients to your blender (or food processor) and blend till fairly smooth.
Pour into pot and simmer over low for 15 minutes.
Get jars/bottles ready.
Ladle into jars and close.
Store in frig. Makes about 24 ounces. **If you have canning equipment you could process this and keep it in your cabinet.