Author Notes
I originally made a raw version of this salsa and then tested the grilled and raw version on my family. They voted and grilled won.
—Lynda Botsford
Ingredients
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2 cups
GRILLED DICED PINEAPPLE
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2
POBLANO
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1 cup
GRILLED DICED ONION
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1
LIME
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1 dash
CRACKED BLACK PEPPER
Directions
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1 Peel pineapple and cut into ¼ inch slice rings.
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2 Peel onion and cut into ¼ rings
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3 Zest lime and cut in half
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On medium high heat grill grill pineapple rings, onion rings, poblano and lime halves 1-2 minutes per side (you just need grill marks)
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Remove blacken skin, stem and seeds from poblano and chop into medium dice. Chop pineapple and onion into medium dice.
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Add 90 % of the pineapple, onion, poblano, lime zest and juice from lime; add cracked black pepper. Taste and adjust as necessary. Serve with chips.
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