Pineapple Salsa


The most popular was from "Salsa, The Salsa Book"
by Jaqueline Higuera McMahon, The Olive Press:

2 c Fresh Pineapple, diced
1/2 c Jicama, peeled and diced (about 1/3 jicama)
1/3 red onion diced
1/2 cup red bell pepper, diced
1 serrano or jalapeno - she recommends seeds removed, I did not
2 t fresh ginger, minced
1/4 to 1/2 t dried small chile, crushed
1 T rice vinegar (not seasoned)

Mix together, keeps about 2 days in refrigerator.  I found its better the 
next morning.  You can vary the fresh and dried chiles for heat.