Salsa Preparation

• Trim and peel the skin from the pineapple, cut the fruit off the core, and dice into small pieces, transferring to a large bowl.
• Dice the red bell pepper and add to the bowl (about 1 ½ cups). Finely chop the red onion (½ cup) and add to the bowl.
• Trim and halve the jalapeño, remove seeds, finely chop, and add (3 to 4 tablespoons). Trim and chop the serrano pepper (about 2 tablespoons) and add.
• Mince the garlic clove and juice the limes until you have 2 tablespoons, adding both to the bowl.
• Add ½ teaspoon kosher salt and stir to combine. Cover and refrigerate for about 15 minutes.
• Pick leaves and tender stems from the cilantro, chop until you have ¼ cup, then add to the salsa and stir to combine.