YIELD: 96 servings 1 can pineapple tidbits 2 red onions 2 oz. chipotle peppers 2 red bell peppers 2 green bell peppers 4 limes 1 cup sugar 4 tsp. chili powder, mild 4 tsp. ground coriander 4 tsp. ground cumin 4 tsp. salt Drain pineapple tidbits. Finely dice onions and chipotle peppers in food processor (don't puree). Finely dice peppers by hand Combine all ingredients. Refrigerate overnight. Serve salsa with plantain or tortilla chips. Recipe by Cynthia Lategan, Colorado State University

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