Title: Seared Pineapple Salsa
Categories: Sauce Fruit Vegetable Vegetarian
Yield: 3 Cups

1		Pineapple, peeled & cored
1/4	c	Red bell pepper, diced
2	ts	Chipotle chile puree
2	tb	Orange juice
1	tb	Lime juice
1	tb	Cilantro, minced
2	ts	Brown sugar

Cut pineapple into slices no more than 1/4" thick. Cut each slice in half. Dry saute the pineapple slices in a skillet for 8 minutes or so. You want it to be caremalized & golden brown, be careful not to use too high a heat. When cooked, dice & transfer to a mixing bowl.

Stir in the remaining ingredients & taste to see if you need more lime juice or chile puree.

This salsa rates a cool 4 out of 10. As a variation, replace the pineapple with peaches & cook using the same directions.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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