Monday, August 3, 2020

Grilled Pineapple and Mango Salsa



What better way to capture the authentic flavors of summer than to grill the pineapple and mango before combining with red onion, garlic, a variety of peppers, and cilantro! A touch of agave nectar adds a hint of sweetness to counterbalance the heat from the peppers.

1 pineapple, peeled and cored, and cut lengthwise into planks
1 mango, peeled and cut into wide strips
1 Poblano pepper stemmed, seeded, and chopped
1 Serrano pepper stemmed, seeded, and minced
1 jalapeno pepper, stemmed, seeded and chopped
1/3 cup diced red onion
2 garlic cloves, minced
2 T. agave nectar
Zest and Juice of one large lime
Salt to taste
1 - 2 T. chopped cilantro

Preheat grill to 400 degrees F. Rub the grates on the grill with a paper towel that has been moistened with vegetable oil. Place prepared pineapple and mango onto grill grates. 

Grill fruit for two to three minutes on each side until grill marks are apparent on all sides, and the fruit is slightly tender, but not too soft.  Remove from grill and allow to cool.

When the fruit has cooled, chop into bite-sized pieces and add to a medium mixing bowl.  Add remaining ingredients and gently stir to combine. Refrigerate until ready to serve. 

Enjoy this salsa as you would any other type or use as a topping for grilled fish tacos.

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