Recipe: Pineapple Mango Salsa

[Guest guest]

Here is a link to the slap chopper from pampered chef:

http://www.amazon.com/The-Pampered-Chef-Food-Chopper/dp/B000GU49HY/ref=sr_1_1?ie\

=UTF8 & s=home-garden & qid=1266106413 & sr=8-1

Here is a link to the recipe: ***I only used the recipe for the salsa*** I'm not

sure if the other recipes on this page are SCD Legal. The rice is a definate

NO-NO!!!

http://www.foodnetwork.com/recipes/saras-secrets/seared-mahi-mahi-with-grilled-m\

ango-pineapple-salsa-green-rice-and-black-beans-recipe/index.html

Salsa:

1/2 pineapple, cored, peeled and sliced into 1/4-inch rings

1 mango, peeled, pitted, and chopped

1/2 red bell pepper, cored, seeded, and chopped

1/2 red onion, chopped

3 tablespoons chopped cilantro leaves

3 tablespoons olive oil

1 tablespoon peeled, minced fresh ginger

1 jalapeno, or to taste, chopped

1 to 2 limes, juiced (I used 1)

Kosher salt and freshly ground black pepper

Make the Salsa: Preheat a grill pan over high heat.

Cut the pineapple: Cut the top off. Take a very sharp knife and cut down the

sides removing the skin. Cut the bottom off when done. It's ok if you leave some

of the brown things when you cut it. Cut the pineapple in half from top to

bottom (lengthwise). Cut both halves in half again lengthwise so you have 4 long

triangles. Lay the pinepple quarters on their side and use your knife to cut the

core out. That would be the inside tip of the " triangle " . Now cut each quarter

in slices the same thickness. (The recipe only calls for 1/2 of a pineapple)

Grill the pineapple rings, turning once, until charred, about 2 minutes per

side. Transfer the rings to a cutting board and chop.

Cut the mango. Peel it with a veggie peeler. Use a sharp knife. Start at the top

and cut going down kinda rounded because it has a huge seed in it. Dice the

mango. You want all your fruit to be about the same size.

Cut the jalepeno. Cut the top off. Cut in half lengthwise. Remove the ribs and

seeds with a sharp knife. Cut in super thin strips and cut the super thin strips

in super tiny pieces. (The slap chopper works great for this)

Cut the bellpepper. Cut the top off the bellpepper. With your hand, pull out the

core kinda twisting as you pull it out. Cut it in half lengthwise and cut the

rest of the ribs out with a sharp knife. Chop it in small pieces. Bigger than

the jalepeno but smaller than the fruit.

Cut the onion. Cut it in half and dice in pieces about as big as the jalapeno.

(The slap chopper works great for this.)

Cut the ginger. Use a spoon to scrape the skin off the ginger. Cut into pieces

about as big as the jalepeno. (The slap chopper works great for this)

In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive

oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set

aside. (The salsa can be prepared up to 2 days in advance.)

I made these instructions by the request of a friend.

We made kebabs and it was great. My non-SCD friends mixed the salsa with illegal

rice and served their kebabs over that. It was super good.