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Pineapple Salsa:
I make this often during the summer months, not so much as a dip but for a topping or garnish for grilled fish or a topper for fish tacos. It goes best with white flesh fish, not so much with the darker such as salmon, tuna or sword fish. When grilling the Pineapple you are looking for the caramelization and grill marks.
Ingredients:
1- Pineapple
1- medium red onion
1-red bell pepper
1- 1/4 cup chopped cilantro
2-limes
1-jalapeno pepper de-seeded and chopped fine (Note) I typically substitute, 1-poblano pepper same mild heat but added color with the salsa.
Skin and core the pineapple, cut into strips about an inch wide and 1/2 inch thick. Brush strips with olive oil and season with S&P. On a hot grill cook the pineapple until you see some blackened grill marks, don’t over do this the pineapple will fall apart.
Once done let the pineapple cool, while cooling dice the onion, red bell pepper, cilantro,hot pepper of your choice and half the limes. I keep the chop of things to medium/chunky except for the hot pepper. Once all is chopped including the pineapple mix well and add the juice of the two limes and mix again. Refrigerate for at least one hour, longer is better, overnight is best.
I make this often during the summer months, not so much as a dip but for a topping or garnish for grilled fish or a topper for fish tacos. It goes best with white flesh fish, not so much with the darker such as salmon, tuna or sword fish. When grilling the Pineapple you are looking for the caramelization and grill marks.
Ingredients:
1- Pineapple
1- medium red onion
1-red bell pepper
1- 1/4 cup chopped cilantro
2-limes
1-jalapeno pepper de-seeded and chopped fine (Note) I typically substitute, 1-poblano pepper same mild heat but added color with the salsa.
Skin and core the pineapple, cut into strips about an inch wide and 1/2 inch thick. Brush strips with olive oil and season with S&P. On a hot grill cook the pineapple until you see some blackened grill marks, don’t over do this the pineapple will fall apart.
Once done let the pineapple cool, while cooling dice the onion, red bell pepper, cilantro,hot pepper of your choice and half the limes. I keep the chop of things to medium/chunky except for the hot pepper. Once all is chopped including the pineapple mix well and add the juice of the two limes and mix again. Refrigerate for at least one hour, longer is better, overnight is best.
