Pineapple-habanero salsa

Main Ingredient: Various Fruits
Course: Condiments Sauces and dressings
Cuisine: Various North American Various South American
Yield:

Pineapple-habanero salsa ingredients

2 c Chopped fresh pineapple
3 Fresh tomatillos -- husks
Removed
- finely chopped
1 T Lime Juice, fresh
Preferred
1 T Rice wine vinegar
1 T Vegatable oil
2 t Grated ginger
1 t Minced fresh habanero
2 t Chopped fresh mint

Cooking Pineapple-habanero salsa

1. Combine all the ingredients in a bowl and mix well.
2. Allow to sit for a couple of hours before serving.
3. This salsa is best when served on the day it is prepared, but will keep for a couple of days in the refrigerator.
4. If you can"t get habaneros, substitute other hot peppers, but remember, the habanero is the hottest pepper so you will need to increase the amount of other peppers to get the desired heat.
5. Yield: 2-¼ cups heat scale: hot recipe by : the habanero cookbook by dave dewitt and nancy gerlach.