[CH] Seared Pineapple Salsa
raincrone@juno.com
Mon, 8 Mar 2004 14:51:02 -0500
-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
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