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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tropical Green Chili and Pineapple Salsa Recipe

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This recipe for Tropical Green Chili and Pineapple Salsa is from 2nd Annual Biad Chili TOUGH BOOK of Green Chile Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 roasted, peeled and seeded Biad NuMex Joe E. Parker chile peppers
¾ cup chopped grilled pineapple
2 tablespoons pineapple juice
1 teaspoon crushed garlic
1 tablespoon lime juice
½ teaspoon salt
2-4 tablespoons honey
1 chopped or mashed avocado
¼ cup diced green onion
1 tablespoon grated ginger
¼ cup chopped cilantro
Directions:
Directions:
In a food processor combine chile peppers, pineapple and juice, garlic, lime juice and salt. Process until somewhat smooth but still chunky. Pour mixture into a bowl and add 2 tablespoons honey. More honey may be added if peppers are very hot. Add avocado, green onions, ginger and cilantro. Allow mixture to set in the refrigerator for one hour or overnight. (I like chunky salsa so I like the avocado in pieces, but if you prefer a smooth salsa it can be processed with the first ingredients.)
Personal Notes:
Personal Notes:
I really like pineapple-habanero salsa, but sometimes it can be very hot so I tried to lower the heat level with green chilies to make the recipe more family friendly. This sweet salsa reels you in and then lets you feel the spicy heat of the green chilies. This is a great salsa with chips or it can be served over grilled chicken or burgers. Canned pineapple can be used but you may need to adjust the amount of juice and honey.

 

 

 

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