Pineapple Salsa for Summer

2 cups fresh pineapple chunks
1/3 cup diced sweet onion, such as Vadalia
1/2 cup diced ripe Roma tomato
1 large fresh garlic clove
3 tablespoons chopped fresh cilantro leaves or parsley, loosely packed
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon crushed red pepper, optional

Drain juice from pineapple, and reserve for another use. Cut pineapple into small bite-size chunks and put in a medium-size mixing bowl. Peel onion half, and finely dice, adding to pineapple.

Core unpeeled tomato, finely dice, and add to bowl. Peel garlic, finely mince, and add to mixture. Add cilantro, lime juice, salt, and red pepper, if using. Stir to blend well. Serve at once, or refrigerate until ready to serve, up to 2 hours.

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