Grilled Pineapple and Onion Salsa

Grilled_pineapple_salsa_2Grilled_pineapple_salsa_1

Makes: About 2 1/2 cups

Time: 20 minutes

Grilled fruit makes a fabulous base for salsa; its caramelized sweetness is offset perfectly by the tang of lime juice and the heat of chiles. Use this to dress a green salad, as a dip for tacos, or alongside grilled or broiled chicken or huevos rancheros. Recipe from How to Cook Everything.

1 pineapple, peeled, cored, and cut into thick rings (canned rings, drained of excess juices, are also okay)

1 large red onion, cut into thick slices

3 tablespoons olive oil

1 tablespoon minced fresh hot chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne, to taste

1 stalk lemongrass, peeled, trimmed, and minced

2 tablespoons chopped fresh Thai basil or mint leaves

2 tablespoons freshly squeezed lime juice

Salt and freshly ground black pepper

1. Heat a charcoal or gas grill fire to fairly low heat, and put the rack about 4 inches from the heat source. Brush the pineapple and onion slices with the olive oil; if you’re worried about the slices falling through the grate, thread them on soaked wooden skewers. Cook, turning once or twice, until soft and slightly charred, about 8 minutes total. Remove the slices as they finish cooking. When cool enough to handle, discard the skewers and chop into bite-sized chunks, saving as much of the juices as possible.

2. Put the pineapple and onions in a medium bowl with the chile, lemongrass, basil, and lime juice. Sprinkle with salt and pepper and stir to combine. Let sit for about 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed. Serve immediately or refrigerate for up to an hour.

Grilled Apricot and Onion Salsa. If you can get good apricots—and that’s a big if—this is terrific; but it’s not bad with good dried apricots, soaked in water or wine to cover until soft: Substitute about 8 halved fresh or dried apricots for the pineapple, a tablespoon of minced fresh ginger for the lemongrass, and lemon for the lime juice.

Grilled Peach and Corn Salsa. A nice midsummer salsa: Replace the pineapple with 3 or 4 ripe peaches, halved, and use a tablespoon of minced fresh ginger instead of the lemongrass; add 1 or 2 cobs’ worth of corn on the cob, grilled or roasted and 2 chopped scallions. Use lemon or lime juice.

 

Posted in Produce, Vegan

2 Comments

  1. Julie Anne Rhodes said...

    So beautiful to feast the eyes on, and fabulous contrasting flavors to make the taste buds do a jig! Summer grilling just got a whole lot more exciting.

  2. Brett Cyril Little said...

    this sounds sooooo good!

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