© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Mark Miller, The Great Salsa Book reprinted in "Vegetarian Gourmet" Summer 1995
1 Pineapple, peeled and cored
¼ cup Red bell pepper, diced
2 teaspoon chipotle chile purée
2 tablespoon Orange juice
1 tablespoon Lime juice
1 tablespoon cilantro, minced
2 teaspoon Brown sugar
Cut pineapple into slices no more than ¼-inch thick. Cut each slice in half. Dry sauté 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 purée. This salsa rates a cool 4 out of 10.
Replace the pineapple with peaches and cook using the same directions.