Easy Pineapple Salsa

Ingredients

• 2 cups chopped pineapple
• 1/4 medium red onion
• 1 medium jalapeno, optional
• 1 medium lime
• 1/4 bunch cilantro
• 1 tsp salt

Directions

1. Cut the pineapple into small bits. If you are starting with canned pineapple, drain it really well first, then chop. Hang onto the juice for smoothies, marinades, or another use. Transfer the pineapple to a bowl.
2. Mince the red onion finely and put it in the bowl. To prep the jalapeño, slice away the stem, cut the pepper in half lengthwise, and use a spoon to scrape out the seeds. Finely dice the pepper that is left, then add it to the bowl.
3. Rinse the cilantro and shake off as much water as you can. Pull the leaves away from the stems, give the leaves a rough chop, and add them to the bowl. Squeeze in the juice from 1 lime, then stir everything together.
4. Season the salsa to taste. Begin with 1/2 tsp salt, mix it through, taste, and add more if it needs it. I used 1 teaspoon total. Refrigerate the salsa until you are ready to eat, and give it a stir before serving so the juices and flavor get mixed back through.