Yield: 3 cups
Measure | Ingredient |
---|---|
1 each | Pineapple, peeled & cored |
¼ cup | Red bell pepper, diced |
2 teaspoons | Chipotle chile puree |
2 tablespoons | Orange juice |
1 tablespoon | Lime juice |
1 tablespoon | Cilantro, minced |
2 teaspoons | Brown sugar |
Cut pineapple into slices no more than ¼" thick. Cut each slice in half. Dry saute the pineapple slices in a skillet for 8 minutes or so. You want it to be caremalized & golden brown, be careful not to use too high a heat. When cooked, dice & transfer to a mixing bowl.
Stir in the remaining ingredients & taste to see if you need more lime juice or chile puree.
This salsa rates a cool 4 out of 10. As a variation, replace the pineapple with peaches & cook using the same directions.
Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995
Submitted By MARK SATTERLY On 09-03-95