Caribbean Spice Grilled Salsa
- Details
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars take center stage, as in this grilled salsa.
Our Caribbean Spice, with the richness of allspice berries, is the perfect blend for this salsa. A bit of extra cumin adds an intense savory note that’s perfect for grilling. The smoky flavor from the grill counterpoints the sweetness of the pineapple and tomato perfectly, leaving you with a well balanced and delicious side for tortilla or plantain chips, as well as chicken or fish.
.
Caribbean Spice Grilled Salsa
Ingredients
- 1 lb. ripe pineapple, peeled, sliced and cored (you can also use mango or papaya)
- 1 medium red onion, peeled and sliced thick
- 4 roma tomatoes, halved
- 5 cloves garlic, peeled
- 2 oz. ginger, peeled and sliced (2-3 inch piece)
- 1/2 large orange, juiced
- 2 lemons, juiced
- 1 lime, juiced
- 1/3 cup cilantro, chopped
- 2 tablespoons ground Caribbean Spice,
- 1-1/2 teaspoons Hawaiian sea salt
- 1/2 teaspoons alderwood smoked salt
- 1-1/2 teaspoons ground cumin
- 1 teaspoon honey
- 2 tablespoons beer, rum or tequila (optional)
Instructions
- Lightly oil the pineapple, tomato and onion, so that they won't stick. Place on grill and cook on both sides, until grill marks begin to appear. Remove from grill and cut them into smaller pieces for the food processor.
- In a food processor, add the garlic and ginger and pulse until coarsely chopped. Now put in the rest of the ingredients the food processor and puree.
- Taste for seasoning - you might want to add more salt, lime juice or Caribbean Spice, depending on your taste. Depending on how sweet your fruit is, you might want to add more honey, too.
Notes
Make sure to place your pineapple slices away from the hottest parts of the grill; caramelized pineapple requires time (20-30 minutes) and indirect heat.
While I broke everything down in a food processor for the smoother texture and ease of preparation, fans of chunky salsa can chop everything together by hand.
Fresh Herb Falafel
When we sat down to begin planning for next month’s World Spice Cookbook Club, this recipe immediately jumped off the page as one we had to try. Truly well executed falafel is a revelation to …
Emerald City Scallops
The next time you can get your hands on some fresh scallops, give Emerald City Scallops one a try! Emerald City Seasoning makes an excellent companion for the delicate flavor of seared scallops. The gentle …
Thackeray Ethiopian-Spiced Fried Chicken
A while back, we stopped for lunch at Thackeray and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried …
Aleppo Pepper Muhammara
This eastern Mediterranean dish is the perfect example of that regions ability to take simple ingredients like nuts, peppers and olive oil… and make something magical by adding a spice such as Aleppo Pepper. The …
Chermoula
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …
Leave a Comment