Name: Pineapple Habanero Salsa
Yield: Makes about 2 cups
Ingredients: 1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups); 2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands; 2 tablespoons fresh lime juice; 1 tablespoon mild molasses; 3 scallions, finely chopped; 1/4 to 1/2 teaspoon minced seeded habanero or Scotch bonnet chile; 1 teaspoon chopped fresh thyme; 3/4 teaspoon salt; 1/4 teaspoon ground allspice

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Pineapple Habanero SalsaRita Maas

For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet."

Active time: 25 min Start to finish: 1 hr

Cooks' note:

· Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

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