2 cups South African Baby Pineapples
1 cup cantaloupe fresh
1 Red Fresno Chiles (OR) Green Jalapeno
1/2 Red onion medium size
1 teaspoon Salt
Start by chopping the pineapple and cantaloupe into small cubes (small dice).
South African Pineapple cores are edible.
Cut the onion into the same uniform size for appearance.
In working with the chile or jalapeno, gloves are recommended (Do not touch your face or eyes when working with any hot peppers or chiles).
Cut or mince the chile or pepper into very small pieces. These will add color along with a little bit of heat to your salsa.
Finish with a dash of salt. Yields 3 cups.
This can rest in the refrigerator up to 48 hours.
This salsa is excellent when served with grilled fish or chicken or as a side at a barbecue in place of a high fat potato salad.