Pineapple, Artichoke Heart, and Sun-Dried Tomato Salsa

• Heat Index: Medium-Hot

For an impressive presentation, serve it in a hollowed-out pineapple.


1 small fresh pineapple, 
peeled, cored, and cubed 
(or 5-ounce can of crushed or chunk pineapple)
1 small jar (6-ounce) artichoke hearts, 
drained and chopped 
1/2 cup rehydrated sun-dried tomatoes 
(see note below)
1 small red onion, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 teaspoon blended chili powder
1/3 cup fresh Anaheim (or jalapeño) chiles, 
roasted, peeled, and minced (or to taste)
1/2 cup chopped fresh cilantro or mint
Juice of 4 small limes 
(3 teaspoons lime or lemon juice)
Pinch salt (optional)


Combine all the ingredients in a mixing bowl and toss well. 
Taste and correct the seasoning. 
Serve immediately or refrigerate until needed. 
Garnish, perhaps, with sunflower sprouts.

Variations: 


Add 1 teaspoon balsamic vinegar; 
it brings out the sweetness and flavor 
of many fruits and vegetables. 
Toss a cup or so of cooked black beans 
with the rest of the ingredients. 
Substitute fresh poblano chiles or dried ancho
(smoked poblano) chile flakes. 
Add 1/4 cup chopped ripe olives. 
Add 2 avocados, peeled, seeded, and diced. 
Try other chiles, fresh, dried, or powdered, to taste. 

Note: To rehydrate sun-dried tomatoes, 
simply cut them into small (1/4-inch) pieces 
(scissors work well) 
and soak in warm water for about 20 minutes. 
Drain (save the juice for soup or other dishes). 
Sometimes sun-dried tomatoes are available 
soaked in olive oil, but that's more fat than 
you need for this kind of recipe.