Ingredients
2 cups chopped pineapple, canned or fresh
3 medium cloves of garlic, minced
3 tablespoon fresh mint, chopped
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon cumin
cayenne, to taste

Instructions
Combine all ingredients in a bowl and stir. Adjust seasonings if you like. This salsa keeps well in the fridge and the flavour is especially delicious and mingled the next day.

Credit
Adapted from The New Moosewood Cookbook by Mollie Katzen.

Listening
Braiding Sweetgrass audio book, read by the author Robin Wall Kimmerer.