Ingredients:

  • 1 small fresh pineapple, peeled, cored, and sliced into 1-inch rings
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 serrano pepper, finely minced
  • 0.5 red onion, finely diced
  • 0.5 red bell pepper, finely diced
  • 0.25 cup fresh cilantro, coarsely chopped
  • 0.25 tsp smoked paprika
  • 0.5 tsp flaky sea salt

Instructions:

  1. Prep the pineapple. Slice the peeled and cored pineapple into 1 inch thick rings. Note: Consistent thickness ensures they all char at the same rate.
  2. Char the fruit. Place rings into a dry, preheated cast iron skillet over medium high heat. Cook 2-3 minutes per side until dark golden brown and slightly softened.
  3. Cool completely. Move the rings to a cutting board and let them rest for 5 minutes. Do not skip this, or the steam will wilt your fresh vegetables.
  4. Dice the base. While the fruit cools, finely dice the red onion and red bell pepper.
  5. Mince the heat. Finely mince the serrano pepper, removing seeds for a milder salsa.
  6. Chop the pineapple. Cut the charred rings into 1/4 inch chunks. Wait for the juice to release onto the board; scoop that up too!
  7. Combine elements. In a large bowl, toss the pineapple, onion, bell pepper, and serrano together.
  8. Season the mix. Add the 2 tbsp lime juice, 1 tsp zest, 0.25 tsp smoked paprika, and 0.5 tsp sea salt.
  9. Herbal finish. Fold in the 0.25 cup cilantro just before serving. Note: Adding cilantro too early can cause it to turn black.
  10. Marinate. Let the salsa sit for 10 minutes at room temperature so the flavors 'marry.'