I wanted to make something easy for dinner the other night. So, I grilled some flank steak, cut up an avocado, and made this salsa. Then I wrapped it all up in warm tortilla and added a touch of sour cream.
Nora now knows the word, “spicy,” it’s pretty cute.
It was a grilled pineapple salsa and it’s an awesome blend of sweet, smoke, acid, and heat.
Grilled Pineapple Salsa
adapted from Truly Mexican
1 pineapple – 4 large sections trimmed and cut from the core
1 lg. jalepeno (or more) – minced
1/4 red onion – minced
1 bunch cilantro – chopped (prob. 3-4 TBS)
1 – 2 limes – juiced
s & p
Prepare grill. Grill pineapple sections for approximately 5 minutes on each side or until slightly charred. Remove and let cool – finely chop. (you can also do this in the broiler – keep close watch until sides get slightly charred.)
Mix all ingredients in a bowl, season with salt and freshly ground pepper (to taste). Add more jalepenos until desired spiciness.
Salsa can be made up to 3 days in advance.