Pineapple Habanero Salsa

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This is a nice salsa that is especially good with seafood. I usually use a jalapeno pepper instead of the habanero to cool it down a notch. From Bon Appetit.

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Ingredients [?]

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  • add   1 teaspoon fresh thyme
  • add   1/2 pineapple, cored, peeled, rind reserved, coarsely chopped (2 cups)
  • add   1/4 teaspoon ground allspice
  • add   2 tablespoons fresh pineapple juice
  • add   2 tablespoons fresh lime juice
  • add   1 tablespoon molasses
  • add   3 scallions
  • add   1/4 teaspoon habaneros or scotch bonnet peppers, seeded and minced (1/4 to 1/2)
  • add   3/4 teaspoon salt


  1. Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
  2. Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.