Hawaiian tacos

1. 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).

2. Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1 or 2 fresh jalapeño peppers, seeded and chopped; 2 tablespoons snipped fresh cilantro; and 1 tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.

3. *Note: 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.