6 – 1 inch pineapple rings
1/4 red onion, chopped
1/2 jalapeno, seeded
Juice from 1 whole lime
Salt to taste.
Brown pineapple rings for a few minutes on each side.
Food process all ingredients.
By Kevin Bryant •
August 31, 2015 @ 4:09 pm
That sounds delicious.
As are many of the foods that our country’s Latin American & Asian American immigrants bring to this great nation of ours… And, what better way to celebrate the wonderful cultural diversity of our nation then by trying their foods ?
AND, if you added 2 finely minced cloves of garlic; and 1/4 cup of honey and 1/4 cup of vegetable oil to it – or 1/2 cup of “Western” salad dressing; or teriyaki sauce, or your favorite freshly made vinaigrette – You could use the resulting sauce as a wonderful marinade for fish, chicken, goat, venison, pork, or beef.
I recommend making a double batch – reserving 1/2 of the salsa to serve on the side – taking the other 1/2 of the pineapple salsa and adding the finely minced fresh garlic, honey & vegetable oil (or salad dressing) to it and puree it in a blender or food processor until smooth.
Place whatever meat you will be cooking inside of a freezer bag that is large enough to hold all the meat you want to cook, or if you are cooking for a large number of people – then divide the meat & sauce mixture evenly into multiple freezer bags, or place the entire batch in a stainless steel baking dish & cover it with plastic film & place into the fridge for 4-24 hours.
I use a straw to get all of the air out of the freezer bag before I close & seal it shut – so the marinade coats all surfaces of the meat, and so the meat doesnt have any dry spots.
Then when you are ready to cook – simply take the meat out and place it into a baking dish in your oven, or onto the grill – using the left over marinade to baste the meat as it cooks – discarding any left over marinade when the meat is done cooking.
Serve with an Iced Beverage, and with whatever side dishes you like and place the other half of the roasted pineapple salsa on the table as a condiment…
And, if you want the flavor to be even richer without it being hotter – you can fire-roast both the pineapple rings and the jalapenos (if you are suing fresh jalapenos instead of canned), by place them both on the grill, or under the boiler just long enough to get some blackening – turning them over once – then setting them aside to use in the salsa, and as a garnish.
Or, if you dont have the use of a grill, but have a gas stove, you can easily fire roast the fresh jalapenos by running them onto a shish-kabob skewer and placing them onto your stove burner and turning the flame up high – letting the skin turn completely BLACK before you turn the skewer – rotating them until they look completely burnt – then use a fork to slide them into a zip-lock bag – sealing it shut each time you add one – and the left over heat inside the peppers will steam the burnt skin right off.
When you are done fire-roasting all of the jalapenos then rinse them off under running cold water, and the skins will easily slide right off.
Then, if you dont want your salsa & marinade to be TOO HOT – remove the seeds & the veins, because the veins are the hottest part of any hot pepper.
Of course if you LOVE the heat – you can leave the veins & seeds in the jalapenos to taste – just remember, that you can always add hot sauce to your meat on your plate if you want it hotter – but you cant take the HEAT out of a dish once you’ve added it.