Pineapple Salsa

Peel, core and dice your pineapple (you’ll want about 3 cups). Seed the jalapeno (remove seeds and membranes for a mild salsa, leave some seeds and membranes in for a spicier salsa) and dice. Remove seeds from your sweet pepper and dice. Chop up the cilantro and green onions. Combine all of these in a large bowl. Give it a good stir. Cut your lime in half and squeeze the juice over the top of the mixture. Watch for any seeds that may fall into the bowl. If you want an extra kick of lime, zest the lime into the bowl. Stir well. Add salt to taste. Be sure to “test taste” the salsa with the chips you plan on serving the salsa with, as the chips have salt on them already. Refrigerate at least 2 hours before serving to allow flavors to come together.