Smoky Pineapple Salsa

Ingredients

(For smoked ingredients, these are the amounts after smoking.)

• 225g smoked pineapple (divided)
• 125g tomatillos
• 60g jalapeños, broiled, seeds in
• 10g white vinegar
• Small handful of cilantro, to taste
• 71g red bell pepper, smoked, diced small
• 35g raw white onion
• ⅛ tsp fresh ground black pepper
• Sprinkle of salt

Directions

1. Slice up the fresh pineapple into rings or large strips.
2. Hickory smoke the pineapple and jalapeños on the grill. Charring is okay.
3. Broil the tomatillos (you could probably also grill them in a pan).
4. Place 110g pineapple, jalapeños (seeds in), tomatillos, vinegar, salt, and black pepper in a blender.
5. Blend completely.
6. Dice the red bell pepper, remaining pineapple, and yellow onion, and stir into puree.

Notes

This makes a hot salsa, so dial back on the jalapeños to suit your tastes.