Here's a good example of a sweet, tropical-fruit salsa. It also happens to be very spicy, because habaneros are the hottest chilies available
1 cup diced fresh pineapple
1 tablespoon minced shallot
3 tablespoons minced scallion (white and green parts)
2 tablespoons diced red bell pepper
2 teaspoons lime juice
1 teaspoon wine vinegar
1 teaspoon light brown sugar
1 teaspoon finely chopped habanero chili, or to taste
1 tablespoon chopped fresh cilantro
1. Combine all ingredients except cilantro in a small bowl and stir well. Let sit for 15 minutes, taste, and adjust seasoning. If it is too hot, add a little more brown sugar; if it is too sweet, add a little more vinegar or lime juice.
2. Just before serving, stir in cilantro. The salsa can be made 1 day ahead through step 1 and stored in the refrigerator. Bring to room temperature before serving and stir well.
Here's a good example of a sweet, tropical-fruit salsa. It also happens to be very spicy, because habaneros are the hottest chilies available. We like the sweetness and heat together. But if you can't stand the heat, get those habaneros out of the kitchen and substitute a milder chili. This salsa's great with grilled chicken and pork. Makes 1 1/2 cups