Pinapple Pico de Gallo!
 

Made some today, using a strawberry onion I got at Brown's farm up on 301 yesterday. Never even knew such a thing existed.

Pulse/Chop an onion - beard and chives removed, toss that in a bowl. Mix in 2 tablespoons of chili pepper (* can also add 1/2 teaspoon ground coriander, that's optional). Strawberry onions are awesome with this. A nice big vidalia will work though.

Pulse/chop together:

1/2 cup fresh cilantro leaves/stems
1 fresh raw jalapeno pepper, seeds removed (unless you want it extra spicy, then keep the seeds)
the juice of one lime
1 pound FRESH pineapple chunks

Mix all that up in the bowl with the onions.

Serve cold, either in a little dessert cup, as a topping for tortilla chips, or as a garnish on a mexican dinner.

Makes just under a quart. Keep refrigerated, no idea how many days it's good for. I recommend less than a week.