Pineapple Salsa

I've been getting in to making my own salsas recently...I think some of the restaurant salsas in Houston are so good that I can't bear to chance it own the jarred kind anymore. They just lack flavor and the pop of freshness. It doesn't take too long to chop the fruits and veggies for this delicious, fresh salsa, and it's so worth it! I served the salsa as a topping with Gardein and ate it straight from the jar with some salted blue corn tortilla chips. 

Pineapple Salsa
1/2 small pineapple (cut into small chunks)
1/2 small onion, red or yellow (diced)
1 jalapeno (charred on a gas stove until skin is black and blistered, cooled, and cut into pieces)
1 large tomato (charred and diced)
1 lime (juice + some zest)
1 handful cilantro (finely chopped)
1/2 tsp salt
fresh ground black pepper

1. Combine in a jar and let refrigerate (optional).