Post by blackcrowheart on Jul 20, 2006 13:59:45 GMT -5
Grilled Pineapple Salsa
1 red onion, chopped
2 jalapeño peppers, minced
1/4 cup chopped fresh cilantro
1 cup unsweetened pineapple juice
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
2 tablespoons vegetable oil
6 slices fresh pineapple, about 1/2-inch thick
In a medium mixing bowl, combine the onion, jalapeño,
cilantro, pineapple juice, lime juice and vinegar.
Allow the salsa to marinate at room temperature.
Preheat the grill for medium high direct
cooking. Lightly coat the pineapple slices with the
oil. Grill the pineapple slices for four minutes,
flip and continue cooking other four minutes. Remove
from grill, coarsely dice and add to the salsa.
Refrigerate salsa at least two hours before serving.
Serve with grilled fish or alone as an appetizer.
Yield: 4 servings
Heat Scale: Mild to medium
1 red onion, chopped
2 jalapeño peppers, minced
1/4 cup chopped fresh cilantro
1 cup unsweetened pineapple juice
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
2 tablespoons vegetable oil
6 slices fresh pineapple, about 1/2-inch thick
In a medium mixing bowl, combine the onion, jalapeño,
cilantro, pineapple juice, lime juice and vinegar.
Allow the salsa to marinate at room temperature.
Preheat the grill for medium high direct
cooking. Lightly coat the pineapple slices with the
oil. Grill the pineapple slices for four minutes,
flip and continue cooking other four minutes. Remove
from grill, coarsely dice and add to the salsa.
Refrigerate salsa at least two hours before serving.
Serve with grilled fish or alone as an appetizer.
Yield: 4 servings
Heat Scale: Mild to medium