-Begin Recipe Export- Qbook version 1.00.14 Title: Mark Miller's Seared Pineapple Salsa Keywords: sauces, salads, chiles makes 3 cups 1 Pineapple, peeled & cored 1/4 c Red bell pepper, diced 2 ts Chipotle chile puree [ed.--or to taste] 2 Tb Orange juice 1 Tb Lime juice 1 Tb Cilantro [or parsley], minced 2 ts Brown sugar [minced or slivered habaneros, datils or _arrivivi gusanos_, to taste] Cut pineapple into slices no more than 1/4" thick. Cut each slice in half. Dry-saute the pineapple slices in a skillet for 8 minutes or so. You want it to be caramelized & golden brown, so be careful not to use too high a heat. When cooked, dice & transfer to a mixing bowl. Stir in the remaining ingredients & taste to see if you need more lime juice or chile puree [or chiles. But first, let sit overnight or longer in fridge for the flavors and heat to emerge.] As a variation, replace the pineapple with peaches & cook using the same directions. Adapted by Rain from Mark Miller's _The Great Salsa Book_, as reprinted in "Vegetarian Gourmet", Summer 1995 Keep on rockin', Rain @@@@ \\\\\\ ________________________________________________________________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today!