With Memorial Day coming and the official launch of "grill season", I did want to share one more recipe from the class I went to last Sunday. It also gives me a chance to share some more folk art from Mexico. My parents used to call me "Penny Pineapple"...look at these beautiful pineapples calling my name...
And now, on to the grilled version! This is a salsa that is just yummy over lots of foods...and yes, even tofu! It is especially de-lish over grilled seitan cubes...
Grilled Pineapple Salsa (Williams-Sonoma)
1/2 fresh pineapple, peeled, cored and cut into rings
1/2 red bell pepper (optional)
1 red onion, thickly sliced
olive oil
1 jalapeno chili
1/2 avocado, peeled and diced
1 tablespoon chopped fresh mint
juice and zest of 1 lime
sea salt to taste
Drizzle pineapple slices and onion with olive oil, then place on grill with jalapeno. Cook, turning once, until grill "marked' and heated through, about 8 minutes total. Cook the chili until charred on all sides. If using red bell pepper, either grill with rest of veggies or dice raw.
Remove from grill and chop pineapple and onion into chunks. Put in a bowl. When chili is cool enough to handle, peel, stem, seed and dice it and then, add to bowl. Add the avocado and mint and stir to mix. Add the lime juice, stir again and season with salt.
Use salsa immediately or cover and place in 'fridge for up to 2 days. Serve at room temperature. Makes about 1 cup.
Happy Memorial Day Weekend!!!!
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