A good salsa is part of Mexican barbecue. Don’t argue with us. That’s how it is. There is nothing better than fresh salsa. We made this salsa with fresh pineapple and onion. With the jalapeño, this makes a wonderfully fresh salsa with a bit of a bite.
For this recipe, we would like to use pineapple bars because it is easier to grill. First, you cut the head and butt off the pineapple, and then you peel it. Try to remove all small brown pips.
Then cut the pineapple into wedges. Or wedges. Wedges are more like a potato. We stick to parts. Now cut off the hard middle part of the segments, which is bitter. Brush what you have left with a bit of olive oil, sprinkle with the chilli powder and sugar, and then light your barbecue.
Grill the pineapple all around until you see a few nice grill edges. And as we always say, “a few black edges is fine, but don’t overdo it”. You hear us say it. Dark brown is good, and a few dots of black will work, but try to avoid eating burnt food. That’s just not healthy.
After grilling, cut the pineapple a lot smaller and then make the salsa. And this is how it will look. Try the recipe, then let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- Half a fresh pineapple
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp chilli powder
- 1 jalapeno pepper
- 1 red onion
- juice of 1 lime
- A little bit of salt
- Peel the pineapple and cut it into strips. Brush the bars with olive oil and sprinkle with sugar and chilli powder
- Grill the pineapple strips all around until you see excellent grill marks.
- Cut the jalapeño in half and remove the seeds and ribs. Cut them small and do the same with the onion. Put everything in a bowl.
- Also, cut the pineapple small and mix it with the onion and jalapeño.
- Squeeze a lime over the bowl and stir everything together. Season with a bit of salt.