Seared pineapple salsa
3 cups
Ingredients
| Quantity | 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 |
Directions
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