Pineapple Habanero Salsa




  1. Combine all ingredients in a medium-sized mixing bowl. Allow the flavors of the salsa to meld for at least 30 minutes, although an hour or two is optimal. You can also make the salsa a day ahead, covering and storing in the refrigerator. Before serving, stir your salsa to redistribute the juices that have pooled at the bottom of the bowl.
  2. Refrigerated salsa will last for several days. And this salsa isn’t just for that big bowl of salty tortilla chips. Try using it as a topping for tacos or grilled chicken and fish!