The flavour of pineap­ple only im­proves when it’s grilled. It gets charred and caramelize­d and makes the per­fect base for a summer salsa. Toss in some fresh cit­rus, herbs and some jalapeño heat, and you’ve got the start of a very good party. Serve with porchetta, fish or even tor­tilla chips. A bowl of this salsa goes a long way.

1 pineap­ple, peeled and cored

2 jalapeño pep­pers

Zest and juice of 1 or­ange

Zest and juice of 1 lime

5 green onions, thinly sliced

½ cup (125 mL) cilantro, finely chopped ½ tsp (2 mL) salt

1 Cut pineap­ple into 1-inch thick (2.5-cm) slices length­wise. Place slices on pre­heated grill over di­rect heat. Grill un­til golden and caramelize­d, about 3 min­utes per side. Re­move from grill and let cool.

2 Place jalapeños on grill and cook un­til charred, about 3 min­utes per side. Re­move from grill and let cool.

3 Once cool, dice pineap­ple into ½-inch (1-cm) pieces and place in a large bowl. Slice the jalapeños length­wise and re­move seeds. Finely dice the flesh of the jalapeños and place in bowl with pineap­ple.

4 Add or­ange zest and juice, lime zest and juice, green onions, cilantro and salt. Stir to com­bine.

Serves 8

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