Pineapple Salsa

Method

1. Wash the whole pineapple before cutting so surface dirt is not carried inside by the knife. Remove skin, eyes and the hard core. Weigh 400 g usable flesh and cut into small even dice that sit comfortably on a chip or spoon.
2. Dice the pepper and onion more finely than the pineapple. If the onion is harsh, rinse its dice briefly in cold water and drain very thoroughly; do not add the rinse water to the salsa.
3. Wear gloves or wash hands carefully after preparing the optional chilli. Remove seeds and membranes for a milder salsa and begin with half the chilli, saving the rest until after tasting.
4. Combine pineapple, pepper, onion and the initial chilli in a non-reactive bowl. Add lime juice and the measured salt and fold gently, avoiding crushing the fruit into juice.
5. Add coriander or spring-onion greens. Taste a spoonful containing both fruit and vegetables before adding more chilli or salt. Sweet pineapple generally does not need added sugar.
6. Serve immediately or refrigerate covered for 15 minutes for flavours to mingle. Spoon off excess juice before placing salsa on hot fish or crisp chips so it does not drown the underlying food.
7. Keep chilled and use within 24 hours for best texture. This is a fresh refrigerator salsa, not a shelf-stable jarred preserve. Do not bottle at room temperature or assume lime juice makes untested canning safe.