- 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
Directions See How It's Made
- 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.