My favorite fruit, by far, is pineapple. I buy pineapples at the grocery store by my house, chop them up, and eat them like candy. Plain, grilled, in drinks, in cakes, in salads, you name it. I’m surprised I haven’t tried to make pineapple soup. I made this salsa a couple of months ago to take to a friends house to go with nachos. We ate it on her roof and I stand by that it is the most delicious refreshing thing in the world at the end of a hot disgusting New York City day. I can eat it with a spoon. I have eaten this with a spoon. I will continue to. I am actually eating it with a spoon right now. I’m realizing I basically treat this like pineapple soup. If you’re not into spoons, Tortilla chips also work.

Pineapple Salsa. Makes 3-4 cups.

Ingredients: 

• One small pineapple 
• Half a bunch of cilantro, chopped small with stems
• 1 fresh green chili or other hot pepper, diced small; I used an Anaheim chili but jalapenos also work if you want to raise the heat level
• 1 small red onion, diced small
• 4 cloves of garlic, minced
• 1 tbsp chili powder
• 1/4 tsp ancho chili powder
• 3 tbsp lime juice (I had a juicy lime and one was enough)
• 1/2 tsp salt plus more to taste

Chop your pineapple finely, till the pieces are about the size of beans. Measure out a heaping two cups, with juices, and add to a medium mixing bowl. (You might have extra pineapple; set this aside for whatever.)

Add the cilantro, green chili pepper, onion, garlic, chili powder, ancho chili powder, salt, and lime to the chopped pineapple. Mix thoroughly. Add more salt to taste. Refrigerate for at least 2 hours so the flavors have some time to mix and mingle. Before this they’ll be a little shy and not their regular pineapple salsa selves.

Serve with chips, on tacos, with nachos, or just eat it from the bowl with a spoon like me.