2 cups whole pickled cherry peppers, stemmed, plus some of the pickling liquid, optional
1/2 cup chopped fresh pineapple
2 stalks celery, chopped
1 clove garlic, grated on a rasp grater
1/4 cup extra-virgin olive oil
Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.