2cupspineapple, peeled and diced into small pieces
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. Check for seasoning then cover, and refrigerate until ready to use. Serve chilled or at room temperature.
Notes
*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.