3 cups fresh pineapple chunks
1/2 cup chopped red pepper
3 tbsp. chopped red onion
3 tbsp. chopped fresh basil
1 tbsp. balsamic vinegar
4 tsp. white wine vinegar
1/4 tsp. red pepper flakes (optional)
1/8 tsp. salt

Combine pineapple, bell pepper, onion, basil, vinegar's, red pepper flakes (if desired) and salt in medium serving bowl. Cover with Saran or plastic wrap and chill in refrigerator for at least 1 hour to blend flavors.

Serve over grilled burgers, with chips. Salsa can also be served as a dip with tortilla chips or spooned over quesadilla or tacos.

Submitted by: Judy Brannock