Pineapple Habanero Salsa

This is a nice salsa that is especially good with any seafood. It goes particularly well with fresh Hawaiian ahi. I usually use a jalapeno pepper instead of the habanero to cool it down a notch. From Bon Appetit.

• Ready In: 40 mins
• Yields: 2 cups

Ingredients

• 1⁄2 pineapple, cored, peeled, rind reserved, coarsely chopped (2 cups)
• 2  tablespoons  fresh pineapple juice, squeezed from reserved rind with your hands
• 2  tablespoons fresh lime juice
• 1  tablespoon molasses, mild
• 3  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)
• 1  teaspoon fresh thyme, chopped
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground allspice

Directions

1. Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
2. Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.