Sweet & Spicy Pineapple Salsa/Sambal

From My Carolina Kitchen

My Carolina Kitchen's version of Pineapple Fruit Salsa from Little Moir’s Food Shack, Jupiter, Florida – serves 4

½ of a pineapple, peeled, cored, and chopped

1 large mango, peeled and chopped

1 tomato, seeded & diced (Roma tomatoes work well)

½ red onion, minced

Juice of ½ to 1 lime or to taste

1 tablespoon hot pepper, such as a jalapeno, minced (or more to taste)

2 rice unseasoned rice vinegar

2 tablespoons extra virgin olive oil

1 tablespoon honey (or more to taste)

Kosher or sea salt and freshly ground black pepper

3 tablespoons minced fresh cilantro

3 tablespoons fresh basil, cut in a chiffonade

Hot sauce, such as Tabasco, as needed

Place first six ingredients in a large bowl and toss gently. In a jar with a tight fitting lid, add the vinegar, olive oil and honey and shake well. Pour over the fruit and season with salt & pepper. Add basil and cilantro and toss gently. Taste the mixture for seasonings and add more hot pepper, lime, or honey to taste. You want a nice balance of sweet and spicy. Sometimes I add a few dashes of hot sauce, such as Tabasco, for more heat. Let mixture stand at room temperature for about 30 minutes.

This is perfect for most any fish dish and is incredible served with BBQ.