Seared pineapple salsa

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

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