This is a modification of the recipe in Sheila Lukin's Cooking in the USA.  We love it and so does everyone for whom I've made it.

Pineapple Salsa
 

  • 4 cups diced (1/2 inch) fresh ripe pineapple (about 1 medium) or 2 cans crushed pineapple with juice
  • 2 onions, cut into 1/4-inch dice
  • 1 red bell pepper, roasted, then stemmed, seeded and cut into 1/4-inch dice
  • 4 cloves of garlic, minced
  • 2 tablespoons finely minced ginger
  • 1 cup currants
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (packed) light brown sugar
  • 1/2 cup cider vinegar


    • Bring all of the ingredients to boil in a heavy saucepan. Reduce to medium and simmer, stirring occasionally, for 30 minutes.

    Let cool to room temperature and then refrigerate it, covered, until ready to use. Serve with pork, fish or poultry. May be served hot, cold or at room temperature.

    Makes about 4 cups.