Seared Pineapple Salsa

Recipe from: Mark Miller, <u>The Great Salsa Book</u> reprinted in "Vegetarian Gourmet" Summer 1995

   1                    Pineapple, peeled and cored
     1/4  cup             Red bell pepper, diced
   2      ts            Chipotle chile puree
   2      tb            Orange juice
   1      tb            Lime juice
   1      tb            Cilantro, minced
   2      ts            Brown sugar

Cut pineapple into slices no more than 1/4-inch 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 and golden brown, be careful not to use too high a heat. When cooked, dice and transfer to a mixing bowl.

Stir in the remaining ingredients and taste to see if you need more lime juice or chile puree. This salsa rates a cool 4 out of 10.  

<u>Variation</u>:
Replace the pineapple with peaches and cook using the same directions.