Tropical Salsa Inferno
By: Robin E. H. Ove
Published: Wednesday, November 10, 2010 - 1:05pm

Ingredients




Ingredients
1 1/2 cups diced mango
1 cup finely chopped grilled pineapple
1/4 cup diced red onion
1/2 cup diced sweet red pepper
2 yellow inferno peppers, (or jalapeno) diced, s
3 tablespoons chopped fresh cilantro
Dressing
1/4 cup honey
2 tablespoons lime juice
1/8 teaspoon ground red pepper

Preparation

1 In medium bowl whisk dressing ingredients to combine. 2 Add fresh ingredients and stir to coat. 3 Refrigerate for 1 hour before serving for flavors to blend. 4 Grilled pineapple rings gives a new texture and flavor layer to this salsa. The light char and carmelization of the sugars really brings out a nice sweetness when combined with the honey and lime juice. Heat 1” thick pineapple rings on grill 3-4 minutes each side. Set aside to cool, remove core then chunk for salsa.  I prep a whole pineapple then freeze remainder for later uses. 5 Taste hot peppers before adding to mixture to see how hot you can take it. Adjust to suite. Could substitute mild green chilis for less heat. 6 Inferno Peppers http://www.reimerseeds.com/inferno-hot-peppers.aspx

About


Created for a anniversary party and paired with seafood quesedillas  http://www.what-about-the-food.com