Recipe: Pineapple Salsa

Pineapple Salsa
Serves: 4

medium pineapple, fresh
2 tablespoons pepper, cubanelle, seeded and diced
2 tablespoons bell pepper, green, seeded and diced
2 tablespoons scallions, green and white parts, chopped
1 medium chile pepper, green jalapeno, seeded and diced
cup onions, red, peeled and diced
1 tablespoon cilantro, cleaned and chopped
salt, kosher
medium lime
hot sauce, haba ero

We begin by rinsing our ripe pineapple and patting it dry with a paper towel. We will only use 1 cups of diced pineapple tonight, the rest we chop and refrigerate for another use. We cut the top and bottom off the pineapple, making it flat on both ends. Standing the pineapple upright so the bottom is on the cutting board, we use our knife to peel away the skin all around the pineapple. We want to remove the skin and the brown "eyes" of the pineapple. Then, we cut around the tough core of the pineapple. Laying each piece of pineapple on the cutting board, we dice it into small pieces. We add 1 cups of pineapple to a large bowl. We add the cubanelle and green peppers, scallions, jalape o, onions, cilantro, a pinch of salt, and squeeze the lime into the bowl. We stir and set this aside for about 20 minutes to meld the flavors.