2 C fresh pineapple, cut into 1/2″ pieces
1/2 C sweet red pepper
1/4 C onion, finely chopped
1/2 tsp chipotle pepper, crushed
1/4 C pineapple sage flowers, coarsely chopped
Note: To get 1/4 C of flowers, you’ll need 20 or more flower stems of pineapple sage.
Combine all these ingredients in a non-metallic bowl. Cover and refrigerate for at least 12 hours before serving.
This allows plenty of time for the flavors to meld. The salsa is also good as a dip with chips or served on seafood.