Char grilled Pineapple Chipotle Salsa, courtesy of Chef Mario Martinez, Scottsdale, AZ
1 ripe pineapple, peeled, cored, and cut into 1/2 inch thick slices (buy it already done)
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced tomatillos
1/4 cup, packed, cilantro chopped
1/4 cup fresh lime juice
1 tbls minced fresh garlic
1 tbls chipotle chili in adobo sauce, pureed
1 tbls kosher salt
1 tbls ground cumin
Heat your gas grill over high heat. Grill the pineapple slices 6-8 minutes per side or until caramelized and golden brown. Dice the browned pineapple slices and transfer to a mixing bowl. Add the remaining ingredients, combine thoroughly, and refrigerate for at least 2 hours to allow flavors to meld. Adjust seasoning to taste with additonal salt and/or chipotle puree before serving. Makes 5 cups.
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