Seared Pineapple Salsa Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1: Pineapple, peeled & cored
1/4 cup: Red bell pepper, diced
2 tsp: Chipotle chile puree,
2 tbsp: Orange juice,
1 tbsp: Lime juice,
1 tbsp: Cilantro, minced
2 tsp: Brown sugar,
Directions:
Cut pineapple into slices no more than 1/4" 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
Source from luhu.jp
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
Source from luhu.jp