The social network that celebrates Latin food
By Chef John Conley, owner of Salsa Brava
Makes 4 servings
1 large, ripe pineapple, cut into ¼-inch pieces, about 3 cups
1 small red pepper, cored and diced
3 teaspoons pureed chipotle in adobo
1 teaspoon orange juice
2 tablespoons chopped cilantro
Juice of 1 lime
1 teaspoon brown sugar
Salt to taste
1. Using a non-stick saute pan, dry sear the pineapple over medium heat until the sugar in the pineapple begins to caramelize, about 10 to 15 minutes, turning occasionally.
2. Remove from heat and cool. In a mixing bowl, combine all the ingredients including cooled pineapple. Adjust the flavor with salt.
Save this recipe to your HK profile by clicking on the Favorite button below!