1 Pineapple, peeled & cored

1/4 c Red bell pepper, diced

2 ts Chipotle chile puree

2 tb Orange juice

1 tb Lime juice

1 tb Cilantro, minced

2 ts Brown sugar

Cut pineapple into slices no more than 1/4" thick. Cut each slice in half. Dry saute the pineapple slices in a skillet for 8 minutes or so. You want it to be caremalized & golden brown, be careful not to use too high a heat. When cooked, dice & transfer to a mixing bowl. Stir in the remaining ingredients & taste to see if you need more lime juice or chile puree. This salsa rates a cool 4 out of 10. As a variation, replace the pineapple with peaches & cook using the same directions. Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995