Fresh pineapple salsa
Instructions:
- Place the pineapple, onion, bell pepper, jalapeno, lime zest, lime juice, and cilantro in the bowl of a food processor fitted with the metal blade. Pulse only until the ingredients are chopped coarsely; leave plenty of texture.
- Transfer into a medium bowl and stir in the preserves. Season with the salt and serve at room temperature or lightly chilled.
- What else works? You can use peaches or mango instead of the pineapple.
- Make-ahead note: You can make the salsa up to 1 day ahead. Store covered and refrigerated. Do not add the cilantro until just before serving because the acidity of the other ingredients will chemically cook it, leaving it drab and soggy, as though small pieces of wet newspaper were stirred into the salsa.