pineapple, cored, peeled, rind reserved, coarsely chopped
( 2 cups)
fresh pineapple juice, squeezed from reserved rind with your hands
fresh lime juice
scallions, finely chopped
1/4 teaspoon habaneros (1/4 to 1/2) or 1/4 teaspoon
scotch bonnet pepper, seeded and minced
( 1/4 to 1/2)
fresh thyme, chopped
- Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
- Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.