Originally made for my birthday, it was later requested at further family functions because it combines just the right amount of heat and sweet to satisfy the pallet.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.