GRILLED PINEAPPLE & BLISTERY JALAPEÑO SALSA
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.