- 1/2 ripe pineapple, finely chopped
- 1/2 small red onion, minced
- 1/2 poblano chile, minced
- 1/2 red bell pepper, minced
- 1 habanero chile (scotch bonnet), seeded and very finely minced*
- 1 lime, juiced**
- 1/2 tablespoon packed light brown sugar
- Handful cilantro leaves, chopped
- Pinch Kosher salt
- *I highly recommend wearing a plastic glove on the hand that holds the habanero while mincing. In a pinch you can also just use a plastic or ziploc bag as a makeshift “mitten”.
- **to maximize juice from your lime, roll it back and forth on the counter under the heel of your hand using medium pressure.
- 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.
- 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!