Pineapple is always and sweet and healthy way to sweeten up any dish, whether breakfast, lunch or dinner….and this salsa could play a part of any one of those three meals.
Originally made for my birthday, it was later requested at further family functions because it combines just the right amount of heat and sweet to satisfy the pallet.
- 1 whole pineapple, cored and cut into 1/2 inch size rings
- 2 red peppers, sweated and diced
- 2 jalapeno peppers, sweated and diced
- 1 medium red onion, finely chopped
- 1/2 cup fresh cilantro, roughly chopped
- 2 limes, juiced
- Salt to taste
- Your favorite tortilla chips
- Start your grill on high (a sear burner if you have one) and let warm for 5-10 minutes. Clean the red peppers and jalapeno peppers with water and dry with a towel.
- Slice your pineapple into rings (or buy the pre-sliced and cored from the store – just remember to get from the produce section and not from the can).
- Bring pineapple and peppers to the grill. Grill until the outside of the peppers are charred and the pineapple has nice brown sear marks on them.
- Immediately transfer charred peppers from the grill and into a plastic bag. Close the bag and let the steam from the peppers loosen their skin. This is called ‘Sweating’ the peppers. It takes 5-10 minutes.
- Carefully, peal the skin off the peppers and pull the stems and seeds out. Note: The heat of this salsa is up to you. If you like more heat to your dish, leave most of the seeds in when dicing. Otherwise, remove them all for a milder taste. For my recipe, I like it just in the middle, so I remove about 2/3’s of the seeds, but leave a little for kick. When this is done, dice into small pieces and place in a bowl
- When the grilled pineapple is cool enough to handle, roughly chop into pieces that would fit well in a salsa. Add pineapple to diced peppers.
- Finely chop the red onion and add that with the chopped cilantro to bowl.
- Juice the limes over the bowl. Stir and salt to taste.
- Serve your favorite tortilla chips.