We woke up this morning to snow on the ground. Yes, snow. On March 27th. Only about an inch and it was gone by mid-afternoon, but snow nonetheless. So, in my effort to bring in some warm grilling weather, I am posting a recipe for a delicious salsa. I made this last summer and loved it. I actually ate it as a side, but you can use it in tacos or dip chips in it. So wish some good weather my way so Matt can fire up the grill and I can post a picture of this!
Makes 4 1/2 cups
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 cups diced grilled pineapple*
1 cup jicama julienne
3/4 cup small-dice red onion
3/4 cup small-dice red pepper
2 teaspoon minced jalapeno, or to taste (optional)
Whisk together the lime juice, oil, cilantro, salt and pepper in a salad bowl. Add the pineapple, jicama, onion and peppers and toss to combine well. Adjust seasoning to taste with salt and pepper. Refrigerate the salsa until ready to use. Store any unused salsa in a covered container in the fridge for up to 2 days.
*How to grill the pineapple:
Cut the pineapple into 1/2 inch thick rings. Grill over direct heat, turning as necessary, until both sides are well caramelized. Approximately 6-8 minutes.
This recipe was from Grilling, by The Culinary Institute of America.
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