Spicy Charred Pineapple Salsa

Spicy Charred Pineapple Salsa

This one isn't really for chip-dipping, but is a great salsa to serve with your next pork or poultry dish. A nice blend of peppers and pineapple make a fresh, surprising addition.

3-1/2 Slices Fresh pineapple, core removed
2 Poblano chiles
1/2 Red bell pepper
1 Jalapeno
2-1/2 Slices White onion

Salt to taste

1. Grill all ingredients until charred brown and soft. Place poblano and red bell pepper in plastic bag and twist closed, removing as much air as is possible.
2. Allow chiles 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

Pork, Peppers and Pineapple Skewers with Sonoran Ponzu

Pork, Peppers and Pineapple Skewers with Sonoran Ponzu

For those days when you don’t want to heat up your kitchen, but it’s still too hot to spend an hour over a flaming grill. You can make these in advance and then just toss them on the grill and they’re done in twenty minutes!

Sonoran Ponzu Dust:

½ cup Mild New Mexico red chile powder

½ cup brown sugar

¼ cup Kosher salt

¼ cup black pepper

Mix together and sprinkle over pork or poultry before grilling.

Sonoran Ponzu Sauce:

1 cup mirin

¾ cup premium Japanese soy sauce

Juice of 2 Key limes

1 tsp. chopped Serrano chile

Bring the mirin to a simmer. Simmer for 6-8 minutes, or until mirin reduces to 1/3 of a cup. Remove from heat and whisk in all other ingredients. Drizzle over grilled pork, poultry of seafood. Or serve on the side as a dipping sauce.

Pork Peppers and Pineapple Skewers

1 medium, fresh pineapple (You can tell if it’s ripe by smelling. If it’s fragrant, it’s ripe!)

2 Lbs. Pork shoulder, cut into 1 ½ inch pieces

20 assorted peppers Jalapeno, red Fresno, Guerro, Habanero and so on

Non-stick vegetable oil spray

Cut the top and bottom off of the pineapple. Cit the pineapple into quarters from top to bottom, then remove the hard core. Cut remaining slices into 1 to 2 inch chunks. If using wooden or bamboo skewers make sure to soak them in water for 30 minutes prior to use, so they don’t burn up on the grill. Thread alternating pieces of pork pineapple and peppers onto skewers. Sprinkle well with Sonoran Ponzu Dust and then spray well with non-stick vegetable oil spray. Brown well over hot grill or coals, then move away from direct heat and close the lid. Although times vary with different grills and fuels I find they are done in about twenty minutes. Make sure and use a glove or oven mitt when turning or handling, as the skewers will heat up with the lid closed! Remove from grill and serve with Sonoran Ponzu sauce in a small bowls on the side for dipping, or drizzle the ponzu sauce over skewers. This dish is delicious with grill baked Yams.

Serves 6-8