Pineapple Chipotle Salsa

I needed a dish to take to a bonfire Friday night and wanted something easy that wouldn't heat up the kitchen. I opened my fridge, saw a bag full of jalapeno peppers, and was inspired to spice it up with salsa! This recipe makes a lot -- about 4-5 cups, so it's perfect for sharing.

Caliente!

You really can't mess this up, so go ahead and play with the flavors and level of heat. As written, this recipe has a nice kick with a smoky aftertaste from the chipotles. I also had to chop stuff with my food processor in two batches to avoid overflowing.

Here's what you need:

• 1 pineapple, cut into chunks (about 2 cups)
• 2 large tomatoes, roughly chopped
• 2 jalapeno peppers, roughly chopped
• 2 chipotle peppers in adobo sauce, chopped
• 3/4 cup red onion, roughly chopped
• 15 ounce can black beans
• 1 tsp. cumin
• 1 tsp. salt
• 1/2 cup finely chopped cilantro

Directions:

• Put pineapple, tomatoes, jalapeno peppers, chipotles, and onion into a large food processor. Process until chunky. Do this in batches if necessary.
• Transfer processed fruit and veggies to a large bowl.
• Rinse black beans and add them to the bowl.
• Stir in cumin, salt, and cilantro.
• Serve with chips or over grilled tofu.