Grilled Pineapple Salsa

Grilled Pineapple Salsa

With the last bit of snow melting away and warmer weather coming, it is time to fire up the grill and make some delicious salsa. One part sweet, one part smoky, 100% delicious.

Servings: 2-3

Ingredients

Quantity

Pineapple

½ ripe, trimmed & sliced

Red Bell Pepper

1 large, seeded & quartered

Red Onion

½ small, peeled & cut in half

Jalapeno

1 whole

Cilantro

½ cup, finely chopped

Lemon Juice

1 tbsp.

Ground Ginger

¼ tsp.

Ground Cumin

¼ tsp.

Salt and Pepper

To Taste

Olive Oil

As Needed

Directions

  1. Grease grill and heat to medium high heat.
  2. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
  3. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
  4. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. De-vein and de-seed jalapeno and dice, reserving some of the seeds if desired.
  5. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
  6. Can be served immediately or even better chilled.

Reference

Jen@CalsbadCravings – Posted May 18 2015

http://www.carlsbadcravings.com/grilled-pineapple-salsa/

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Mint Chutney

Mint Chutney

A dual use recipe for use a spread or a dip. Great for pairing with samosas, baked potato wedges and fries, as well as meat or vegetable kebabs. This recipe includes yogurt. For a vegan option, use the yogurt alternative of your choice (e.g., soy yogurt), or simply omit.

Servings: 3-4

Ingredients

Quantity

Yogurt

½ cup

Mint Leaves

1 cup, fresh

Cilantro

½ cup, fresh

Ginger

1 tsp., fresh, peeled & diced

Cumin Powder

1 tsp.

Chaat Masala

½ tsp.

Mango (Amchur) Powder

½ tsp.

Lemon Juice

1 tbsp.

Salt and Sugar

To Taste

Directions

1.     Whisk yogurt in a bowl until smooth. Add the cumin powder, chaat masala and mango powder to the yogurt and mix well.

2.     In a blender, mix mint leaves, coriander, and ginger. Add a few tablespoons of water and blend until smooth.

3.     Mix the blended paste with the yogurt. Add salt and sugar to taste.

Reference

IshaUSA

http://www.ishafoundation.org/us/blog/mint-chutney-recipe/