Ingredients: |
Ingredients: 1/2 ripe pineapple, trimmed and sliced
1 red bell pepper, seeded and quartered
1/2 small red onion, peeled and cut in half (so you have 2 quarters of the whole onion)
1 whole jalapeno
1/2 cup loosely packed cilantro, finely chopped
1 tablespoon lime juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
salt and pepper to taste
olive oil
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Directions: |
Directions:If you are not grilling the salsa, then chop the pineapple, bell pepper, red onion, jalapeno and cilantro and combine with remaining ingredients in a large bowl. Can be served immediately but better chilled.
Grilling: Grease grill (or grill pan) and heat to medium high heat.
Dizzle red onions with olive oil and thread onto a skewer (if using wooden skewers be sure to soak them in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around the core), red bell peppers and onions. Devein and deseed the jalapeno and dice, reserving some of the seeds if desired for extra heat.
Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin, and salt and pepper to taste in a large bowl.
Can be served immediately but even better once chilled. |
This recipe for Salsa Grilled Pineapple Salsa is from