Pineapple salsa adds a sweet and sassy zing to these Italian sausage tacos.
In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese. Makes 12 tacos (4 servings).
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. Wash hands and nails well with soap and warm water.
Combine tomatoes, cucumber, pineapple, onion, jalapeño peppers, cilantro, and brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.