Habanero Pineapple Salsa

Ingredients

• 4 cups pineapple – small dice
• 2 habanero pepper – finely minced, stemmed and seeded
• 0.5 cup red onion – finely chopped
• 0.5 cup red bell pepper – small dice
• 0.25 cup cilantro – chopped
• 0.25 cup lime juice – freshly squeezed
• 0.75 tsp kosher salt

Instructions

1. Peel, core, and small-dice the pineapple to yield 4 cups; place it in a large bowl.
2. Wearing gloves, stem and seed the habanero pepper, then finely mince it and add to the bowl.
3. Finely chop the red onion and small-dice the red bell pepper; add both to the bowl.
4. Chop the cilantro and add it to the mixture.
5. Pour in the lime juice and sprinkle over the kosher salt.
6. Toss everything thoroughly until the pineapple is evenly coated and the seasonings are distributed.
7. Let the salsa stand at room temperature for 15–30 minutes to macerate, until the pineapple releases some juices and the flavors meld; taste and adjust salt and lime if needed (for extra heat, include a few reserved habanero seeds).
8. Serve immediately or chill up to 1 hour before serving. Refrigerate leftovers in an airtight container for up to 3 days.