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A blend between Hawaiian and Southwestern cuisine: tropical pineapple amidst crunchy cucumber and red onions, spiced up with a red chili and smothered in lime.

Zesty Pineapple Relish

1 cup diced fresh or canned pineapple
1 cup peeled, seeded and diced cucumber
1/4 cup peeled, chopped red onion
1 red chili pepper, seeded and chopped (see note)
1/2 teaspoon minced garlic
1 teaspoon grated lemon peel
1/4 cup lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh basil

1. Combine pineapple, cucumber and red onion in a bowl. Toss together with red chili pepper, garlic, lemon peel and lime juice. Cover and refrigerate for 2 hours. Just before serving stir in basil and cilantro.

Makes about 3 cups.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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