1 ripe pineapple, peeled and diced
1 red bell pepper, roasted, peeled, seeded, and diced
1 tablespoon green peppercorns
2 tablespoons brine from peppercorns
1 tablespoon honey
2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice)
1 ounce rice-wine vinegar
1/4 teaspoon turmeric
1 tablespoon nam pla (Thai fish sauce)
1 tablespoon finely chopped lemongrass
2 tablespoons finely chopped Thai or regular basil
Freshly cracked black pepper, to taste

Combine pineapple, bell pepper, and peppercorns in bowl. In another bowl, combine remaining ingredients, then pour over pineapple mixture.

Makes About 3 cups.

Recipe from Great Bowls Of Fire!, July/August 1989