Grilled Pineapple, Chipotle and Raisin Salsa
A big batch of this won't last long when served with shrimp and other seafood.
- 1 cup California raisins
- 1 cup dark rum
- 2 fresh pineapple, cored and sliced 1/4-inch thick
- 1/4 cup olive oil
- 1/2 cup chipotle peppers, seeded and diced fine
- 2 tablespoons California raisin paste*
- Juice of 2 fresh limes
- Grated zest of 1 orange
- Juice of 1 orange
- 1/2 cup extra virgin olive oil
- 1/4 cup sliced fresh green onions
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup diced (1/4-inch) roasted red peppers
- Sea salt, to taste
Combine raisins and rum in small bowl; set aside for 30 minutes to plump raisins. Preheat grill to medium-high. Brush pineapple on all sides with olive oil; grill until evenly and lightly caramelized on both sides, saving any juice in 2-quart mixing bowl. Cool; dice into 1/4-inch cubes; add to mixing bowl.
In separate bowl, combine chipotles, raisin paste, lime juice, orange zest and orange juice. Slowly add extra virgin olive oil, whisking vigorously to emulsify. Stir in pineapple and pineapple juice. Fold in green onions, cilantro, and roasted peppers; season to taste with sea salt. Set aside to meld flavors.
Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/4 cup natural raisins) until very finely chopped and smooth.
Nutrition Facts Per Serving
Calories 130 (48% from fat); Total Fat 7g (sat 1g, mono 5g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 12g; (Dietary Fiber 1g; Sugars 11g; ); Iron <1mg; Sodium 0mg; Calcium 8mg; Potassium 127mg
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