Pineapple Salsa with Fish Peppers

Last year's pickled fish peppers

Fish peppers, reputed to be the favorite of Thomas Jefferson, one of our Founding Gardeners, are just about the right amount of hot for our tastes.  I pickle them in cider vinegar and whenever I want a little heat but not too much in winter, I pull out a couple to put onto green salads, in tuna, quesadillas, whatever. They're good fresh in fresh tomato salsa and gazpacho.  I also put them in pineapple salsa, a recipe I adapted from Gourmet Cookbook, which suggests it as a companion to grilled jerk chicken.  You can also substitute fresh mango or peach for the tinned pineapple.

Pineapple Salsa

1 15-oz tin crush pineapple in its own juice, drained (save the juice for a cocktail or breakfast or to pour into oatmeal/cranberry bars when you make them)
2-3 fish peppers, either fresh or pickled, any color though the red are pretty against the yellow    pineapple
2 tblsp chopped fresh cilantro
1-2 tsp Adobo ( a dry condiment in any grocery store)
3 tblsp fresh lime juice
1 tsp chili powder
1 tsp paprika either Spanish sweet or smoked
1/4 tsp cumin
3 scallions, sliced thin

Mix all and let sit for an hour or overnight and serve with jerk chicken, fish tacos, grilled salmon....etc.