Spicy Charred Pineapple Salsa
This one isn't really for chip-dipping, but is a great salsa to serve with your next pork, poultry or grill roasted seafood dish. A nice blend of peppers and pineapple make a fresh, surprising addition to any meal.
3-1/2 SLICES Fresh pineapple, core removed
2 Poblano or Anehiem chiles
1/2 Red bell pepper
2-1/2 SLICES White onion
1. Grill all ingredients until charred brown and soft. Place chiles and red bell pepper in plastic bag and twist closed, removing as much air as is possible.
2. Allow chilies and red bell to steam in their own heat for about ten minutes. Remove from plastic bag; skin should come off easily.
3. Remove stems from chilies and seeds from poblano and red bell.
4. Chop all ingredients and place in a medium mixing bowl. Let stand for 30 minutes for flavors to blend