Pineapple Salsa

Do not use canned pineapple in this recipe - only fresh pineapple will work.

1 cup very ripe peeled, cored, and
    diced pineapple
2 teaspoons grated piloncillo
1 teaspoon unseasoned rice vinegar
2 Serrano chiles, minced
1/4 cup finely chopped red bell pepper
Juice of 1 Mexican lime
1 tablespoon finely minced cilantro

Mix all ingredients together. Taste and add more lime and chiles as needed.

To cook it, mix all ingredients together except the lime and cilantro. Bring to a boil and simmer for 20 minutes. Cool, then add lime juice and cilantro.

Serve at room temperature.

Pineapple Salsa

1 (8 ounce) can crushed pineapple, drained
2 tablespoons orange marmalade
1 tablespoon chopped fresh cilantro
2 teaspoons seeded, finely chopped jalapeņo
2 teaspoons Mexican lime juice
1/4 teaspoon salt

Stir all ingredients together until well blended. Cover and refrigerate until serving time. Serve cold or at room temperature.

Makes about 1 cup.

Pineapple Salsa

1 (1 1/2 pound) peeled fresh pineapple, with
    core removed and cut into 1/2-inch dice
1 mango, peeled, pitted and cut into 1/2-inch dice
1 red bell pepper, seeds and membranes
    removed, cut into 1/3-inch dice
1 green bell pepper, seeds and membranes
    removed, cut into 1/4-inch dice
1 jalapeņo pepper, seeds removed,
    finely chopped
1 bunch scallions, white part and
    2 inches of green tops, finely chopped
3 medium garlic cloves, finely chopped
1/4 cup chopped cilantro
1/2 cup fresh lime juice
1/4 cup honey

Combine the pineapple, mango, peppers, scallions, garlic and cilantro in a medium nonreactive mixing bowl. Stir to combine. Add lime juice and honey and mix well to combine.

This may be prepared 1 day ahead, covered and refrigerated.

To serve, bring to room temperature 30 minutes before serving on grilled chicken or fish.

Makes 1 1/2 to 2 cups.