Chef Kellie

Chef Kellie

 

Charred Green Pepper and Grilled Pineapple Salsa

I wanted to make salsa, but had no tomatoes on hand’. all I had were green peppers and a pineapple staring me down. For me, this is when the best recipes come to life.

 

Ingredients

4 large green bell peppers (cut in half and de-seeded)
1 pineapple (cored and sliced into rings)
1 small red onion (sliced into whole rings)
3 Tbsp. Olive Oil
1 tsp. Course sea salt
1/4 cup Orange Juice
1/4 cup Extra Virgin Olive Oil
3 Tbsp. Red Wine Vinegar
1/4 cup chopped fresh cilantro leaves
1-1/2 tsp. Cumin
1 tsp. Salt
1 Tbsp. Fresh ground black pepper
A couple of drops of your favorite hot sauce (as spicy as you like it)

Serves approximately 2-4 people (depending on what it is used for)

Directions

Heat your outside grill to medium/high heat. Brush the peppers, pineapple and onion with the 3 Tbsp. Olive Oil. Place the peppers and onions on the grill first, and grill each side approximately 2-3 minutes until lightly charred. While the peppers and onions are grilling, place the pineapple rings on the grill about half way through (they will grill faster than the peppers and onions). Turn the pineapple once (approx. a minute on both sides). Mix the rest of your ingredients in a medium to large bowl. Chop the charred vegetables and add to mixture. Refrigerate to let the flavors blend. I have used this salsa on grilled meats (especially pork and chicken) and anything such as enchiladas, quesadillas or as a dip for chips. It is a refreshing and different salsa for the summertime.

 

Kellie Strausser

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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