Pickled Jalapeno Pineapple Salsa
I love a good fruit salsa on fish or on a taco. This salsa was inspired by a Half Baked Harvest recipe, but tweaked to my taste! I am allergic to raw pineapple, so I grilled it first to add some smokiness and bring out additional sweetness! This is great with Carne Asada Tacos or it is great with chips!
Ingredients:
2 cups fresh pineapple, cut into long strips or rings
2 medium jalapenos, seeded and cut into 1/2 cm strips
3/4 cups apple cider vinegar
1/4 cup water
1 teaspoon salt
1 tablespoon granulated sugar
1 lime, zested and juiced
1/3 cup cilantro, chopped
pinch of flaky salt
Preparation:
1. Start by pickling the jalapenos. Place jalapeno strips in a small bowl or jar. In a small sauce pan over medium heat, stir together vinegar, water, salt and sugar. Bring to boil then remove from heat. Pour over jalapenos. Cover and let pickle, at least 1 hour. I usually try to do this a day ahead of time to allow them to pickle as long as possible! Dice when ready to use.
2. Heat grill to medium. Grill pineapple strips or rings, until cooked through and starting to caramelize, about 3 minutes per side. Remove from grill and dice.
3. In a medium bowl, mix grilled, diced pineapple, diced pickled jalapenos, lime juice and zest, and chopped cilantro. Season with flaky salt as needed.
Ingredients:
2 cups fresh pineapple, cut into long strips or rings
2 medium jalapenos, seeded and cut into 1/2 cm strips
3/4 cups apple cider vinegar
1/4 cup water
1 teaspoon salt
1 tablespoon granulated sugar
1 lime, zested and juiced
1/3 cup cilantro, chopped
pinch of flaky salt
Preparation:
1. Start by pickling the jalapenos. Place jalapeno strips in a small bowl or jar. In a small sauce pan over medium heat, stir together vinegar, water, salt and sugar. Bring to boil then remove from heat. Pour over jalapenos. Cover and let pickle, at least 1 hour. I usually try to do this a day ahead of time to allow them to pickle as long as possible! Dice when ready to use.
2. Heat grill to medium. Grill pineapple strips or rings, until cooked through and starting to caramelize, about 3 minutes per side. Remove from grill and dice.
3. In a medium bowl, mix grilled, diced pineapple, diced pickled jalapenos, lime juice and zest, and chopped cilantro. Season with flaky salt as needed.