Pineapple Salsa Recipe | Grilling

"I may still stutter in calling this a real salsa, but I can't deny the deliciousness any longer."

I've been living my life bya simple salsa equation: tomatoes/tomatillos + chilies + herbs/seasonings/onions = salsa.Not a lot to it, but the possibilities are almost endless. Any wavering from this I will almost certainty dismiss as a bastardization. None of those mango-peach-fruit-filled "salsas" that seem to be multiplying each time I enter the grocery store, no sir.

Just don't turn your back, because in that one moment Imayhave a tryst with say—a pineapple salsa.

My wife likes the fruit salsas, and even though I haven't partaken in their construction, I think there's some ancient law somewhere that clearly states you can't turn down something the better half serves—andI'll grudgingly admit it: They're quite tasty.Putting my stubborn ways aside, I took some lessons learned about what makes these good and went forth creating my own monstrosity.

Like my original salsa equation,simplicity is key.I started with a bunch of fruits that only improve with grilling: pineapple, red bell pepper, and a jalapeño. After taken to the flames, they were diced and thrown in with somered onion, cilantro, and lime juice.A quick seasoning, and the salsa was gone almost the second it came together. It was just two of us eating, but it was delicious—a tender, juicy sweetness was cut with a little spice and crunch for a salsa that was finished off with a spoon once we were sadly left chip-less.

I may still stutter in calling this arealsalsa, but I can't deny the deliciousness any longer, and might even share this come Cinco de Mayo. I have come out of the fruit-salsa closet.

Grilled Pineapple Salsa