Prep 20 mins
Cook 15 mins
A snack from Trinidid. You can use this technique with other fruit. This makes 6 snack size servings. This is a recipe from islands.com
- 1 pineapple, ripe (or almost ripe)
- 2 garlic cloves, finely chopped
- 1⁄4 cup finely chopped cilantro
- 1 lime, juice of
- 1⁄4 scotch bonnet pepper, finely chopped (this is just an approximation, you' ll want to adjust it to your heat tolerance)
- salt and black pepper
- Peel the pineapple and cut out the eyes. Slice the fruit into rings and then cut each ring into chunks (about 1 1/2 inches wide).
- 2. Combine the pineapple chunks with the garlic, cilantro, half the lime juice, half the chopped hot pepper, and a liberal sprinkling of salt and black pepper. Stir to mix thoroughly. (A master of road food, Jesse combines everything in a plastic container, snaps on the lid and gives it a really good shaking. No spoon necessary.).
- 3. Taste and add more lime juice, hot pepper and/or salt to suit your taste. The chow should have a nice balance of hot, sweet, salty and sour, with noticeable punch from the garlic and cilantro. Set aside for 20 minutes or so to allow the flavors to develop fully.
Excellent little snack! Loved how all the flavors melded together. Couldn't stop eating it!!!
This makes a wonderful salad. Be sure to let it sit after you make it, for the flavors to blend well. This goes into my favorites file! Thanks for sharing the recipe.