Thursday, September 2, 2010

Roasted Pineapple Salsa

This is the roasted part

There is a new taco stand on the pier near my house and they only serve one thing, guess what? Tacos. Anyway, I ventured over there on a lunch break and it was almost a complete failure of a work time lunch break: slow, virtually no To-go packing, zero organization, zero completion on correct orders, they charge for onions and cilantro, etc. That being said, their inane business plan actually turns out tasty, though misplaced/ mis-plated food. One of the things they sold was a roasted pineapple salsa (I know, selling salsa? Fail). Their's was bizarre to me since I figured it would be roasted pieces of pineapple that were cut up and served with cilantro and peppers. I was totally wrong, but it was an enjoyable embarrassment which led to this recreation. Its good, enjoy!

Roasted Pineapple Salsa
Take about 2p of organic heirloom tomatoes and broil them on high 6" away from heating element for 20 minutes, or until they look like the picture above. A better plan is to actually BBQ them. Anyway, blend those tomatoes with 6 Serrano peppers, a whole yellow onion, 3 cloves of garlic, 2t of salt, 1t of pepper, and just about 2T of white vinegar. Add all the chunks of a 20+ oz can of diced pineapples and a little juice. Blend until smooth enough to pass through a squirt bottle.

A spicy sweet salsa

This will be good on anything salty, especially pork.

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