6ozpeeledcored fresh pineapple cut into ¼" pieces (1 cup)
¼cupminced red onion
½small red bell pepperstemmed, seeded and finely chopped
½jalapeno pepperstemmed, seeded and finely chopped (see note)
1 ½tablespoonminced cilantro
1tablespoonlime juice
salt and pepperto taste
Fresh Tomato Salsa
2medium tomatoescored and finely chopped
Salt and pepper
¼cupminced red onion
2tablespoonminced cilantro
½jalapeno pepperstemmed, seeded and finely minced (see note)
1 ½teaspoonlime juice
1clovesmall garlicminced or pressed
Instructions
Tomatillo Salsa
Move oven rack to top position (about 6" from broiler element) and preheat broiler. Line a rimmed baking sheet with foil.
Toss tomatillos, onion, jalapeno and garlic with olive oil. Spread onto baking sheet. Broil vegetables, shaking pan occasionally, until well charred, 10-12 minutes. Let cool slightly. Transfer to food processor or bowl and add cilantro, lime juice and ¼ teaspoon salt. Process or blend (with immersion blender) until roughly chopped or desired consistency. Season with reserved jalapeno seeds and salt to taste. Let sit for at least 10 minutes before serving.
Fresh Pineapple Salsa
Combine pineapple, onion, bell pepper, jalapeno, cilantro and lime juice in a small bowl. Season with salt, pepper and reserved jalapeno seeds to taste. Let salsa sit for at least 10 minutes before serving.
Fresh Tomato Salsa
Mix tomatoes with ½ teaspoon salt in small colander. Allow to drain for 15 minutes. Transfer tomatoes to a small bowl and toss with onion, cilantro, jalapeno, lime juice and garlic. Season with salt and pepper to taste. Let sit for at least 10 minutes before serving.
Notes
Reserve jalapeno seeds to add to finished salsa, to add heat to taste.