Seared Pineapple Salsa
from The Great Salsa Book by Mark Miller
Serve with pork, grilled chicken or grilled dark-meated, firm-fleshed fish such as tuna, mahi-mahi or swordfish.
1 ripe pineapple, peeled, cored & cut into ¼” slices
¼ c red bell pepper, seeded & diced
2 tsp chipotle purée *
2 T fresh orange juice
1 T fresh lime juice
1 T fresh cilantro, finely minced
2 tsp light brown sugar
Cut the pineapple slices in half and dry-sauté in a non-stick pan over medium heat for 8 minutes per side, until caramelized and golden brown. Dice the pineapple and transfer to a mixing bowl. Add the remaining ingredients and combine thoroughly. Taste and add more lime juice or chile purée if desired.
Yield: 3 cups
* Chipotle Purée is simply chipotle peppers in adobo sauce that has been puréed.
Variation: Substitute the pineapple with peaches. (They’ll take less time to caramelize.)
from The Great Salsa Book by Mark Miller
Serve with pork, grilled chicken or grilled dark-meated, firm-fleshed fish such as tuna, mahi-mahi or swordfish.
1 ripe pineapple, peeled, cored & cut into ¼” slices
¼ c red bell pepper, seeded & diced
2 tsp chipotle purée *
2 T fresh orange juice
1 T fresh lime juice
1 T fresh cilantro, finely minced
2 tsp light brown sugar
Cut the pineapple slices in half and dry-sauté in a non-stick pan over medium heat for 8 minutes per side, until caramelized and golden brown. Dice the pineapple and transfer to a mixing bowl. Add the remaining ingredients and combine thoroughly. Taste and add more lime juice or chile purée if desired.
Yield: 3 cups
* Chipotle Purée is simply chipotle peppers in adobo sauce that has been puréed.
Variation: Substitute the pineapple with peaches. (They’ll take less time to caramelize.)
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