Pineapple, Chayote and Anaheim Chile Salsa
Pineapple, Chayote and Anaheim Chile Salsa
Ingredients
- ½ medium pineapple
- 2 medium anaheim chilies
- ½ white onion diced
- 1 medium chayote
- Juice and zest of 1 large lime
- 2 tablespoon honey
- ½ bunch cilantro
- 1 -2 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Dice the white onion and place in a bowl of cold water
- Peel and chop the pineapple in wedges, grill lightly. Once cooled dice into small chunks
- Char the skins of the Anaheim peppers on all sides. Place in a bowl and cover for 10 min. Rinse under cool water to get the charred peel off easier and remove stems and seeds
- Peel, slice in half and remove the seed of the chayote. Dice
- Drain the onion and place everything in a food processor or blender and pulse until just past coarse. This isn’t a chunky salsa but it’s not a puree either. Taste and add more honey, salt or pepper if desired.
Notes
A chayote is a little green veggie, about the size of a mango. Its usually found near the bell peppers, jalapenos and other chili peppers in the produce section, since it is more popular in Hispanic cuisine. It is also knows as a pear squash, has a mild almost cucumber like taste and texture. If you can't find it no big deal to leave out.