2cupspineapple, peeled and diced into small pieces (~10oz)
¾cupred pepper, small dice*
¼cupred onion, minced
2tablespoonsmint or cilantro, minced
½ -1jalapeño pepper, minced**
2tablespoons(30ml) freshly squeeze lime juice + the zest of 1 lime
1tablespoon(20g) honey
sea or kosher salt (I use a touch over ¼ teaspoon)
Instructions
Combine all ingredients in a mixing bowl. Enjoy right away, or cover and refrigerate until ready to use. The salsa may be served chilled or at room temperature.
Storage: While you can refrigerate and enjoy any leftovers over a few days, I find this salsa to be best the day it is made. Over time, the pineapple releases its juices and will make the salsa more liquidy.
Notes
*I like a sweet bell pepper here, and red is sweeter than green. For a rainbow of colors if you have them on hand, you can combine the red with yellow and orange. This is especially easy if you purchase a bag of the assorted mini bell peppers. **Jalapeño peppers can vary greatly in size; for a more precise measurement, I use about 2½ tablespoons, finely minced. You can keep the seeds and veins for some heat or remove for a mild salsa. Or remove the seeds, reserving them, and add them back to taste. No jalapeño? Feel free to use a Serrano pepper or simply add a pinch or two of cayenne pepper or red pepper flakes to taste.