Recipe: Seared Pineapple Salsa

SEARED PINEAPPLE SALSA

1 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices
1/4 red bell pepper, seeded and diced
2 teaspoons chipotle chile puree*
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
2 teaspoons light brown sugar

Cut pineapple slices in half. Working in batches, saut without oil in a nonstick pan over medium heat for about 8 minutes per side, until caramelized and golden brown.

Dice the pineapple and transfer to a bowl. Add the remaining ingredients and combine thoroughly. Taste and add more lime juice and more chile puree if desired.

*Chipotle chiles are smoked dried jalape os. They are available in dried form or canned in adobo sauce. Simply puree the canned chiles with some of the adobo in a blender or food processor to make the puree.

Makes about 3 cups
Source: The Great Salsa Book by Mark Miller