A sweet-spicy salsa that adds a refreshing change of pace. Pairs well with many fish recipes.
1 (20 ounce) can pineapple slices in juice, drained
1/4 cup diced red bell pepper
2 tablespoons orange juice
2 tablespoons lime juice
1 1/2 tablespoons chopped cilantro
1 tablespoon packed brown sugar
1 1/2 teaspoons chipotle chile puree (see note)
salt to taste
In large nonstick skillet over medium heat, cook pineapple slices about 5 minutes, turning once, until golden brown on both sides. Remove from heat. Cut pineapple into 1/4-inch slices. In bowl, mix pineapple with remaining ingredients except chipotle puree and salt. Gradually mix in puree and taste until you obtain a heat level you like, then season with salt. Cover and set aside. Makes about 1- 1/3 cups.
With electric blender, puree 1 (7 ounce) can San Marcos® chipotle chiles in adobo sauce. After making pineapple salsa, remaining puree can be frozen in small container and used as needed.