Sweet & Spicy Pineapple Salsa
There’s a definite punch to this fruity combination, which makes a colorful topping for tortilla chips or grilled chicken, pork or fish.
—DONNA KELLY PROVO, UT
START TO FINISH: 30 MIN. MAKES: 2 CUPS
1/2 fresh pineapple, peeled, cored and cut into 1/2-inch slices
2 jalapeno peppers
1 medium mango, peeled and finely chopped
1/4 cup finely chopped onion
2 green onions, finely chopped
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
1. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pineapple, covered, over medium heat for 3 to 5 minutes on each side or until golden brown. Grill jalapenos until tender, turning occasionally.
2. Let pineapple and peppers cool slightly; finely chop and transfer to a large bowl. Add remaining ingredients. Refrigerate at least 2 hours. Before serving, allow the salsa to come to room temperature.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Pool-Party Provisions
To make guests comfortable at your pool-side barbecue, set out a basket of sunny-day supplies, including beach towels, sunscreen, spray bottles filled with water and bottled drinking water.
