Pineapple Salsa

1. 1
   prep · ~5 min

   Prep the pineapple.

   Slice off the top and bottom of the pineapple. Stand it upright and cut away the skin. Remove any remaining eyes with the tip of the knife. Quarter the pineapple lengthwise, cut out the core, then finely dice the flesh into small, even cubes.

   TIPChoose a pineapple that smells sweet at the base. That's the best sign of ripeness.
2. 2
   prep · ~5 min

   Dice the vegetables.

   Finely dice the red bell pepper and red onion into pieces roughly the same size as the pineapple cubes. Halve the jalapeño, scrape out the seeds and white membrane with a spoon, then mince very finely.

   TIPKeep the jalapeño seeds in if you want more heat. Wash your hands immediately after handling the pepper.
3. 3
   prep · ~2 min

   Chop the cilantro.

   Pluck the cilantro leaves from the stems, discarding any thick stalks. Roughly chop the leaves.

4. 4
   mix · ~2 min

   Combine all ingredients.

   Place the diced pineapple, bell pepper, red onion, jalapeño, and cilantro in a medium mixing bowl. Squeeze fresh lime juice over the top and season with a pinch of salt and black pepper. Stir gently until everything is evenly distributed.

   TIPUse a silicone spatula or your hands to fold the salsa — it bruises the fruit less than a spoon.
5. 5
   rest · ~10 min

   Rest the salsa before serving.

   Let the salsa sit at room temperature for 10 minutes. This allows the lime juice to draw out the juices from the fruit and meld all the flavors together. Stir once more before serving.

   TIPAvoid refrigerating if serving within an hour. Cold mutes the sweetness of the pineapple.
6. 6
   serve

   Serve with your favorite dippers or protein.

   Spoon into a serving bowl alongside tortilla chips, or pile generously over grilled fish, shrimp tacos, or black bean burgers.

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