Roasted Pineapple and Pepper Salsa

Name: Roasted Pineapple and Pepper Salsa
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 Anaheim chile, roasted, seeded and diced; 1 Tbsp chopped cilantro leaves; 2 Tbsps honey; 1 jalapeno, seeded, minced; 2 Tbsps lime juice; 1 mango, deseeded and cut into 1/4-inch pieces; 1 pineapple, cored, peeled and cut into 1/4-inch slices; 1 red bell pepper, roasted, seeded and diced; 1 red onion, diced; 10 servings Salt

The recipe Roasted Pineapple and Pepper Salsan is ready in approximately 1 hour and 12 minutes and is definitely an amazing gluten free, dairy free, and primal option for lovers of Mexican food. This recipe makes 10 servings with 51 calories, 1g of protein, and 0g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of salt, bell pepper, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Not a lot of people really liked this hor d'oeuvre.

Instructions

Watch how to make this recipe.

Heat grill or grill pan to high.

Equipment you will use

Grill Pan

Grill

Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved.

Ingredients you will need

Pineapple

Mango

Equipment you will use

Grill

Let cool and dice.

In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt.

Ingredients you will need

Lime Juice

Cilantro

Honey

Salt

Equipment you will use

Mixing Bowl

Add remaining ingredients and toss.

Let sit for 1 hour before serving.

Equipment

Grill Pan

Grill

Mixing Bowl

Ingredients

Servings:

Anaheim chile, roasted, seeded and diced 1Tbsp

chopped cilantro leaves 2Tbsps

honey 1

jalapeno, seeded, minced 2Tbsps

lime juice 1

mango, deseeded and cut into 1/4-inch pieces 1

pineapple, cored, peeled and cut into 1/4-inch slices 1

red bell pepper, roasted, seeded and diced 1

red onion, diced 10servings

Salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Ghost Pines Sonoma County Monterey County Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 28 dollars per bottle.