Caribbean Salsa

12 Plum Tomatoes

6 Habanero Peppers

6 Jalapeño Peppers

1 15 oz Can Crushed Pineapple

Juice of 1 Lime

½ Large Red Onion

1 Bunch Fresh Cilantro

1 Large Garlic Clove

1 Tblspn Tomato Powder (or 1 Tblspn Ketchup)

1 Tspn Kosher Salt

Clean, seed, and chop, into 1/8” squares, the Jalapeño peppers, onion, and tomatoes.  Drain the syrup from the can of pineapple into a blender and add the stemmed Habanera peppers, tomato powder, and garlic and blend.  Place in a small saucepan and bring to a boil then reduce the heat and simmer to reduce by a third. Place the chopped vegetables, pineapple, and chopped cilantro into a large container and add the pepper/syrup mixture, juice from the lime, and salt and mix.  Refrigerate to chill and serve cold.  Enjoy!!