Smoky Pineapple Salsa


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


  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.


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