Caribbean Pineapple Salsa

• 1 medium tomato, peeled and seeded
• 1 teaspoon brown sugar
• 2 tablespoons cider vinegar
• 1 pineapple, 3 pounds, peeled, cored and cut into 1/4-inch dice
• 2 small jalapeno chili peppers, seeded, deveined and minced
• 2 scallions, trimmed and minced
• 1 cup minced parsley
• 1/2 teaspoon salt

1. Squeeze all of the liquid out of the tomato and chop finely.
2. Put the brown sugar in a glass or ceramic bowl.
3. Add the vinegar.
4. Stir until the sugar dissolves.
5. Add the remaining ingredients and combine.
6. Store in an airtight container in the refrigerator for up to 2 days.

tomato, brown sugar, cider vinegar, pineapple, jalapeno chili peppers, scallions, parsley, salt

Taken from cooking.nytimes.com/recipes/11908 (may not work)