My aunt Martha swears that this smoky, sweet, tropical salsa takes her back to Yucatán no matter where she is when she makes it. It works especially well with Cilantro Tandoori Chicken (page 110), but it will enhance any grilled fish or meat. If the grill’s fired up, throw the pineapple right on it; a grill pan will do just fine if you’re cooking indoors.
Recipe information
Yield
makes 2 1/2 cups
Ingredients
1/2 ripe but firm pineapple, peeled, cored, and cut into 1/2-inch-thick slices
1/4 cup chopped fresh cilantro
1/2 serrano chile, stemmed, seeded, and diced
1 tablespoon fresh lime juice
Pinch of sugar, or to taste
Salt and freshly ground black pepper
Preparation
Step 1
Prepare a grill or grill pan to medium-high heat.
Step 2
Grill the pineapple slices for 2 minutes per side, or until tender and grill-marked. Transfer the slices to a cutting board and chop them. Put the chopped pineapple in a medium bowl and stir in the cilantro, serrano chile, and lime juice. Season the salsa to taste with sugar, salt, and pepper. Serve warm.
