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Tomato Pineapple Salsa

3/4 pound tomatoes, seeded and chopped
1/2 cup pineapple chunks, crushed
1/3 cup chopped green onion
1 jalapeño, seeded and chopped (see note)
1 1/2 tablespoons ground coriander
1 1/2 tablespoons lemon juice
1 garlic clove, minced
1/8 teaspoon salt
1 tablespoon olive oil

1. In a medium bowl, combine chopped tomatoes, crushed pineapple chunks, chopped green onions, chopped jalapeno, and coriander; set aside.
2. In a small bowl, combine lemon juice, minced garlic clove, and salt; whisk in oil. Gently mix the dressing with the tomato mixture.

Makes 8 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.