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Grilled Pineapple Salsa

Grilled Pineapple Salsa

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  • Makes: 14 servings
  • Yield: 3 1/2 cups
  • Total Time 30 mins
  • Hands On 30 mins

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Mint adds an unexpected herb flavor to Minnesota TV host and author Andrew Zimmern's sweet and smoky salsa. It's ideal for summer, as a condiment to accompany grilled chicken, pork or fish.

Ingredients

  • 8 1/2-inch-thick pineapple slices, peeled and cored
  • 1 medium onion, thickly sliced crosswise
  • 2 tablespoons peanut oil
  • 2 canned chipotle peppers in adobo sauce
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons finely chopped fresh cilantro
  • 1 lime, juiced (about 2 tablespoons)

Directions

  1. Brush pineapple and onion with oil. Heat a grill pan over medium-high heat. Add pineapple; cook until pineapple has dark grill marks, 4 to 5 minutes per side. Repeat with onion. Let cool. Coarsely chop.
  2. In a blender, combine pineapple, onion, chipotle peppers, mint, cilantro and lime juice. Cover and pulse until ingredients are combined but still chunky. If needed, add 1 tablespoon of water to loosen. Season to taste with salt. Use within 24 hours.

Nutrition Facts

(Grilled Pineapple Salsa)

Servings Per Recipe 14, sat. fat (g) 0, Riboflavin (mg) 0, Thiamin (mg) 0, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 6, Niacin (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 10, Fat, total (g) 2, sugar (g) 4, Potassium (mg) 61, cal. (kcal) 42, fiber (g) 1, sodium (mg) 24, vit. A (IU) 84, iron (mg) 0, chol. (mg) 0, pro. (g) 0, calcium (mg) 11, vit. C (mg) 17

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