Miguelito's Asado al Fuego Piña Salsa Loca
Ingredients:
- 2 lbs fresh tomatoes, blackened
- 16 0z. Dole Pineapple Chunks, frozen
- 1/2 cup purple onion, blackened
- 1 Red Bell Pepper, blackened
- 2 large jalapeños, blackened & seeded
- fresh garlic, about 1 1/2 tsp minced fine
- 2 Tbsp diced fresh cilantro
- 1 Tbsp balsamic vinegar
- 1 Tbsp Rainbow Black Pepper, freshly ground
- 1 Tbsp Himalayan Pink Salt, freshly ground
- 1 Tbsp Trader Joe's Chile Lime Seasoning
- 1/4 Tbsp Cumin
Preparation:
This is a great pineapple adaption of my Asado al Fuego Salsa Loca recipe.
Cut tomatoes, bell pepper, and onion in halves and blacken over grill. Once blackened, place straight from the grill in paper or plastic bag to de-skin. Then chopped ingredients finely and add to large bowl.
Once pineapple chunks have thawed overnight in refrigerator, chop in much smaller bits. About 1/4-inch in size. You'll add these to the basic salsa the next day.
Add addition ingredients and fold everything together.
Cover with plastic wrap and place in refrigerator overnight. This will allow all of the spices and flavors to mix and allow the salsa to firm up slightly.
Serve with baked tortilla chips. Once again, it's pretty awesome stuff!
Servings: Makes about 5 cupsSource: Michael Pitzer
Submitted by: info@MoreRecipes.com
Date: Mar 5, 2007
