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This sweet/tangy/hot salsa, from Gwyneth Doland's book, Cilantro Secrets (Rio Nuevo Publishers), will occupy hungry guests until the turkey and trimmings arrive at the table. If you don't have chipotle powder, you can also use any other variety of powdered red chile.
| Servings |
| 5 cups |
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This sweet/tangy/hot salsa, from Gwyneth Doland's book, Cilantro Secrets (Rio Nuevo Publishers), will occupy hungry guests until the turkey and trimmings arrive at the table. If you don't have chipotle powder, you can also use any other variety of powdered red chile.
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Ingredients
- 1/4 cup cilantro leaves chopped
- 1 fresh pineapple
- 1 red onion
- 1 lime juiced
- 2 cloves garlic finely chopped
- oil for the grill rack
- salt
- chipotle powder
Servings: cups
Units:
Instructions
- Preheat your gas or charcoal grill to medium and make sure the grill rack is very clean.
- Using a heavy knife, trim the top and bottom from the pineapple and quarter it. Cut the onion into 1/2-inch rings.
- Lightly brush the grill rack with oil and grill the pineapple and onion pieces for a few minutes on each side, long enough for the onions to soften slightly and the pineapple to caramelize a bit. Remove from the heat and allow to cool.
- Trim the bumpy outer skin and tough core from the pineapple wedges. Chop the grilled fruit into bite-sized pieces.
- In a bowl, the combine pineapple, onion, garlic, lime, and cilantro. Add salt and chipotle powder to taste.
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