Another day at home
playing with ingredients in the kitchen,
and this pineapple salsa turned out
to being an absolute keeper
that I'll be serving with Alaska grilled halibut fillets... |
Yields: 1 Cup
Prep: 15 Mins.
Marinate: 30 Minutes
INGREDIENTS
¼ cup Mexican beer
--(I used Dos Equis)
1 tablespoon honey
1 (8 oz. can) pineapple rings, drained, and cut into small
wedges
--(feel free to use fresh pineapple)
2 green onions, finely sliced
--(use all white and
green parts)
¼ cup red bell pepper, finely chopped
½ fresh jalapeno, cut lengthwise, seeds and ribs removed and
finely chopped
2 tablespoons chopped fresh cilantro
--(a small handful)
1 tablespoon freshly squeezed lime juice
½ teaspoon fine-grain sea salt
METHOD
In a small non-reactive glass or ceramic bowl, whisk the
beer and honey, and add the pineapple wedges; tossing to combine. Refrigerate while preparing other
ingredients for a minimum of 15 minutes.
Drain off and discard all but 2 tablespoons of marinade from
bowl. Add the green onions, red bell
pepper, jalapeno, cilantro, lime juice, and sea salt; tossing all in bowl with
pineapple to combine. Refrigerate at
least 30 minutes prior to serving over grilled halibut, salmon, ham, pork, or
turkey. ~ Enjoy!
2 comments:
Wow, did you say beer?I'm in :D.Love the flavors and it just screams summer!
Yes, beer! I just had an idea that these flavors would marry together, and it makes for a spectacular salsa accompaniment to grilled foods. Thanks Soni!
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