Grilled Pineapple Salsa with Zesty Lime Crema

Grilled Pineapple Salsa with Zesty Lime Crema

Takes , serves 9.

Ingredients

  • FOR THE SALSA
  • 1 fresh pineapple cut into 1/2 inch steak sized slices
  • 1 cup red bell pepper chopped (1 large)
  • 1/2 cup avocado chopped (1 medium)
  • 1/2 cup red onion diced
  • 1/4 cup fresh jalapeƱos or peppers of your choice diced (about 2) or taste
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh lime juice (about 2 limes)
  • Salt to taste
  • FOR THE CREMA
  • 15 oz Crema Mexicana (1 jar) or Sour Cream
  • 1 tbsp zest of 2 limes

Instructions

    FOR THE PINEAPPLE
  1. Break down and slice the pineapple into 1/2 inch steak sized pieces, grill until starting to soften and color with grill marks. Remove when still tender-crisp. Cool the chop into medium dice.
  2. Chop the rest of the salsa ingredients. A finer dice on the jalapeno and onion makes for a nicer texture.
  3. Juice the limes, saving a final squeeze for plating. **ZEST the limes first, setting aside the zest for the crema. Save a final section of lime peel to zest at the very end when plating.
  4. Combine the salsa ingredients with the lime juice, and a pinch of salt to taste.

  5. FOR THE CREMA
  6. Combine the crema with the lime zest.

  7. ASSEMBLY
  8. Serve in separate bowls, or on a serving platter by spreading the crema, then top with the salsa. Add a final zest and a squeeze of lime juice over the top. Serve with Wellington Crackers and enjoy!