Free Friday: Grilled Pineapple Salsa

Kevin Day really gets credit for this, because he's the source file. But as he well knows, there is a very difficult ability to enforce intellectual property on recipes.

I'm fishing tomorrow and Rocky Mountain National Park prefers all anglers harvest Brook Trout, an invasive species on the territory of the gorgeous, wild, native Greenback Cutthroat. 

If Andrew and I get any brookies for the creel (I'm using my Cedar Heights Man Purse from the Nichols & Comito Home as a creel... maybe that entertains only me!), this is slathered all over them after they come off the grill.

1 Pineapple, skinned, cored and cut into four large pieces
1 red onion, cut horizontally into about five sets of rings
1 red bell pepper
1 orange bell pepper
8 sprigs mint
3 T Lime juice
2 T New Mexico Chipotle Powder
Optional: 1 Jalapeno (grill whole)
Optional: 1 Chipotle in Adobo

Warm your grill to hot (1 second hand test four inches above grill)
Scatter all the fresh fruit and veggies across the grill until charred
When cooked, remove and dice and place in a bowl
Toss with Lime Juice and Heat of Choice
Add a turn or two of feshly ground Kosher Salt or Sea Salt

Comments

[Kevin Day]

Thank you! Thank you! I'll be signing my cookbook at the Chinook Bookstore in the near future!