Emprimir
Correo Electrónico
Add a photoThis is a wonderful summer salsa for fish, chicken and pork. It goes wonderfully on fish tacos.
Ingredientes
- 1 pineapple, peeled, cored and sliced into 1/2-inch-thick rounds
- 1 medium red onion, peeled and quartered
- 1 bunch- green onions, trimmed
- 2 Jalapeno peppers (Habanero or Scotch Bonnet peppers may be used instead for a spicier result), halved and deseeded
- 1/4 cup vegetable oil
- 1/8 cup seasoned rice wine vinegar
- Juice of 1 lemon
- Juice of 1 lime
- 1/2 bunch cilantro, chopped
- 1 ripe avocado
- Kosher salt
- Black or White Pepper
Direcciones
- Preheat gas grill for 10 to 15 min.
- Brush Pineapple, Onions, Peppers and green onions with the oil.
- Using tongs, place items on hot grill.
- Grill all items until charred (items cook at different times, so remove as the finish)
- When done, remove to flat pan and cool in refrigerator.
- In a large bowl, combine lemon and lime juice, chopped cilantro and rice vinegar.
- When items in refrigerator are cool enough to handle, cut into small pieces, adding to the bowl.
- Season with Kosher salt and pepper
- Peel and dice Avocado and lightly toss into salsa and chill for 4 hours before serving.
- ENJOY!
- 4 to 6 servings depends on the greed factor
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 154 | 85% |
| Total Fat 17.38g | 22% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 205mg | 6% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.26g | 2% |
| Protein 0.95g | 2% |
Comentarios
22 de Marzo de 2011This looks great John! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
