- 1 whole pineapple (small dice)
- 1/4 red onion (small dice)
- 1/4 cup red pepper (small dice)
- 1 jalapeno (small dice)
- Juice and zest of 1 lime
- 1/2 cup of mint (packed and minced)
- Salt & pepper (to taste)
Toss all the ingredients together in a bowl and season to taste. The onion and bell pepper are estimates. I just eyeballed and added more as I needed it. (I already had them prepped from another recipe and wanted to use them up before my pepper died on me.)
Try not to demolish in one sitting. Best with handmade tortilla chips, like Xochitl. Keep in mind that the longer the melds together in the fridge, the spicier it will get! My general manager — a former restaurant owner and a self-professed foodie — thought it was perfectly balanced. Yum!
Originally posted at my blog, drunkenatheist.com.