In a skillet, heat 1 1/2 tablespoons of olive oil to medium heat. Add the onions, habanero and bell pepper. Season lightly with salt and pepper and continue cooking for 6-7 minutes. Add in the pineapple, vinegar and lemon juice. Season to taste with salt and pepper and continue cooking for 5 minutes. Remove from heat and let cool at room temperature.

Dry Roasting is a method of roasting I learned early on. This was the only way Mom roasted. Poblanos for chiles rellenos were mostly what she prepared. The best results come from a traditional metal comal or cast iron skillet. You can choose to line or not line the comal. Makes for easy clean up when dry roasting tomatoes. You can also drizzle on a little oil to speed up the process slightly.