Yield: 3 cups
|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