Caramelized Pineapple Salsa
This recipe is from the Millennium Restaurant Cookbook.
½ small ripe pineapple, peeled, cored, & cut into ½ inch thick slices
1 teaspoon minced lime zest
2 tablespoons fresh lime juice
4 to 6 kumquats, thinly sliced (optional)
1 serrano chili, minced
4 scallions, white part only, thinly sliced on the diagonal
1 ripe tomato sliced into ¼ inch cubes
1 teaspoon sea salt
3 tablespoons finely shredded mint leaves
Preheat the broiler. Broil the pineapple until the flesh closest to the heat starts to brown. Remove from heat and cool to room temperature. Cut the pineapple in to small cubes, place in a medium bowl, and toss with the remaining ingredients.
Notes: This salsa was excellent over baked yams. I will most defiantly make this again. Grilling the pineapple made all the difference. I think I’m gonna find some other ways to use grilled pineapple. Or just make grilled pineapple for a snack. I used a jalapeno pepper instead of a Serrano. I forgot to add the salt and I think it was fine without salt. This was my first time to ever try kumquats and I found them pretty tart. Since they are optional, I may leave them out next time.