Pineapple-Habanero Salsa


Makes about 2 cups


  • 2 habaneros, seeds and stems removed and finely diced

  • 1 to 2 cups diced fresh pineapple

  • ½ jalapeño, finely diced

  • 1 red bell pepper, finely diced

  • ½ red onion, finely diced

  • 2 limes, juiced

  • 3 tomatoes, diced

  • 2 tablespoons chopped cilantro

  • Kosher salt and freshly cracked black pepper, to taste


In a small mixing bowl, combine all ingredients and season to taste with salt and pepper. Cover and refrigerate until ready to use.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska