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Pineapple Chipotle Salsa


1 small pineapple, trimmed, diced
1 sweet red pepper, cored, seeded and chopped
3/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon mashed canned chipotle chile, in adobo sauce
2 teaspoons adobo sauce from can of chipotle chiles

Combine pineapple, red pepper, cilantro, lime juice, chipotle and adobo sauce in large bowl.
For best results, refrigerate, covered, for a few hours or overnight.

NOTE:
* Pineapple Dice
First, slice off the crown. Then rotate and cut a thin slice off the bottom.
Stand upright. Cut along the curve, about 1/4" in from "eyes".
Cut four side pieces, leaving a core about 1" square.
Cut each side into 1/4" strips; turn and cut across into small dice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.