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Hula Grill Pineapple Salsa

Pineapple Salsa can be served with grilled fish or chicken. It's a good dip with chips. Or it can be served with quesadillas. On Maui it's made with the local Puna goat cheese. Other goat cheese can be substituted, of course. And the amount of garlic can be reduced to taste.

1/3 cup coarsely chopped tomato
1 tablespoon Maui or other sweet onion (we used Vidalia)
1 fresh seeded jalapeño pepper
1/2 teaspoon finely chopped garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 cup diced tomato ( 1/4-inch pieces)
2 tablespoons diced Maui or other sweet onion ( 1/4-inch pieces)
1 tablespoon coarsely chopped cilantro
1/2 cup finely diced very sweet fresh pineapple

Purée first seven ingredients in food processor or blender. (We used Roma tomatoes and fresh pineapple. Although we doubled the recipe, we only used one jalapeño pepper.) Just before serving, toss with remaining ingredients and serve. Makes about 1 1/2 cups salsa.

Hula Grill recipe from Peter Merriman

Thursday, January 06, 2000



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