Pineapple Salsa

Do not use canned pineapple in this recipe — only fresh pineapple will work.

1 cup very ripe peeled, cored, and diced pineapple
2 teaspoons grated piloncillo
1 teaspoon unseasoned rice vinegar
2 serrano chiles, minced
1/4 cup finely-chopped red bell pepper
Juice of 1 Mexican lime
1 tablespoon finely minced cilantro

Mix all ingredients together. Taste and add more lime and chiles as needed.

To cook it, mix all ingredients together except the lime and cilantro. Bring to a boil and simmer for 20 minutes. Cool, then add lime juice and cilantro. Serve at room temperature.