Tropical Salsa Inferno
Ingredients
- 1/4 cups Honey
- 2 Tablespoons Lime Juice
- 18 teaspoons Red Pepper, Ground
- 1- 1/2 cup Mango, Fresh, Diced
- 1 cup Chunked Grilled Pineapple
- 1/4 cups Red Onion, Diced
- 2 whole Inferno Peppers, Diced, Or Diced Jalapeno Peppers
- 3 Tablespoons Cilantro, Fresh, Chopped
Directions
In a medium bowl, whisk honey, lime, and red pepper to combine.Add fresh ingredients and stir to coat.
Refrigerate for 1 hour before serving for flavors to blend.
Cooks notes: 1. Grilled pineapple rings give a new texture and flavor layer to this salsa.
The light char and carmelization of the sugars really brings out a nice sweetness when combined with the honey and lime juice.
Heat 1 thick pineapple rings on the grill 3-4 minutes each side.
Set aside to cool, remove core then chunk for salsa.
I prep a whole pineapple then freeze the remainder for later use.
2. Taste hot peppers before adding to the mixture to see how hot you can take it.
Adjust to suit.