Categories: Sauces, Fruits, Vegetables, Vegetarian 
      Yield: 3 cups 
  
      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