Instructions
Heat avocado oil in a large skillet over medium-high heat until shimmering. Add brown onion (medium, roughly chopped) and cook, stirring occasionally, until softened, about 5 minutes.
Add plum tomatoes (roughly chopped), fresh pineapple chunks, habanero chillis (stemmed, roughly chopped), and garlic (peeled) to the skillet. Cook, tossing and stirring occasionally, until softened and fragrant, about 7-10 minutes.
Transfer the contents of the skillet and any accumulated juices to a food processor. Add the zest and juice of limes, white distilled vinegar, coarse sea salt, and cilantro. Pulse until smooth, about 2-4 minutes. Season with more salt to taste, and thin with additional vinegar or water if needed — it should be a relatively thin, pourable consistency.
Store in an airtight container in the fridge for up to one week.