Tropical Salsa Inferno
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
1/4 cup honey
2 tablespoons lime juice
1/8 teaspoon ground red pepper
Refrigerate for 1 hour before serving for flavors to blend.
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.
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.
Inferno Peppers http://www.reimerseeds.com/inferno-hot-peppers.aspx
Created for a anniversary party and paired with seafood quesedillas http://www.what-about-the-food.com
Wednesday, November 10, 2010 - 1:05pm