|
|
|
|
|
|
|
|
|
| ||||||||
  |
Grilled Pineapple Salsa This is a delicious, nonfat accompaniment to grilled poultry, pork, or fish. It should be eaten the same day it is made. Makes 4 to 6 servings, about 2 cups. |
|
Ingredients: 1/2 pineapple 1/2 red bell pepper, chopped 2 tablespoons minced red onion 1 or 2 jalapeño peppers, minced 1/4 cup chopped cilantro 1 tablespoon ground cumin 1 tablespoon fresh lime juice Kosher salt to taste | |
|
Instructions: 1. Cut pineapple into 1/2-inch-thick slices, leaving skin on. Put on a well-oiled grill over medium heat and cook until nicely brown on both sides, about 10 minutes. 2. Remove skin and eyes and cut pineapple into 1/4-inch dice. Combine with remaining ingredients and refrigerate a few hours. Cooking Tip As with so many dishes that involve chile peppers, add the smaller quantity to begin with, and then let the dish sit for 20 to 30 minutes. Taste again to determine if you can tolerate more heat. |
 | ||
 |
|
|
 Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop |
||
 | ||