I asked "what kind of chiles are they?"
He replied "I don't know but the guy said they were hot."
So, I had a pint of about 30 chiles to use for the next couple weeks. What to do? Especially considering I didn't actually know the heat level.
I figured using something sweet might help to cut the spiciness if they turned out to be ridiculous. Enter the pineapple. This salsa was super quick and definitely gets better over a couple days. The combination of the pineapple and chiles is bright and clean. I also love the bits of red that act as a warning of the heat level.
1 medium ripe pineapple, finely chopped
1 bunch of scallions, finely chopped
3 red chiles, finely chopped
1 garlic clove, minced
1/2 tsp of salt and pepper
Combine all the ingredients in a bowl and toss gently. Serve with baked corn tortillas. Enjoy!