Pineapple Roasted Red Pepper Salsa
Here is what you will need: Only 5 ingredients!!
1/2 pineapple ( I just buy the pre-cored and peeled)
1 Red bell pepper
1 jalapeno pepper
handful of cilantro
salt to taste
First thing you want to do is turn the oven on broil and get you peppers
skins blistered. The jalapeno will cook faster. You don't want to get it as
blistered as the red bell pepper. You will need to turn them frequently.
While the peppers are charring, chop up your pineapple. Put pineapple
in a large glass bowl. Don't forget to check on the peppers and turn them.
Take the pepper out of the oven, let it cool then take the seeds and stem out and chop it up. If you like a hotter salsa, leave the seeds and stems in.
Add jalapeno to pineapple.
Once you red bell pepper is nice and charred, put it in a plastic bag and
seal the bag. Let the pepper steam for 15 to 20 minutes to loosen the skin.
You could also by jarred roasted peppers, but this is easy and cheaper!
While your red pepper is steaming, chop up your cilantro.
Add the cilantro to the bowl.
Peel the skin off the red pepper and take the seeds out.
Flatten out the pepper.
Dice the pepper.
Add the pepper to the bowl.
Mix it well and season with salt.
Place in a serving bowl and enjoy.
I served it with blue corn chips and my Buttermilk Poached Chicken.
For that recipe, click here.