Smoky Pineapple Pico de Gallo
Where there’s smoke, there’s fire, and this has plenty of both. A bold fusion of charred pineapple, juicy tomatoes and crisp Anaheim peppers is elevated with mezcal’s smoky allure and chipotle’s fiery kick. Enjoy this appetizer with Modelo Beer or Persephone Brewing Coast Life Lager.Ingredients
Serves 3 Cups
½ pineapple, peeled, cored and cut into 1-in (2.5 cm) slices
1 tomato, cut into ¼-in (0.6 cm) dice
¼ tsp (1 ml) salt, plus more to taste
¼ cup (60 ml) Fandango Mezcal
1 to 2 canned chipotle peppers, to taste, plus 1 tbsp (15 ml) adobo sauce from can
1 tbsp (15 ml) agave syrup or honey
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) coriander seeds
1 lime, zest and juice
½ cup (125 ml) seeded Anaheim or poblano pepper cut into ¼-in (0.6 cm) dice
⅓ cup (80 ml) finely chopped fresh cilantro
¼ cup (60 ml) red onion cut into ¼-in (0.6 cm) dice
Instructions
- Preheat barbecue grill to high and lightly oil grill. Grill pineapple, with barbecue lid up, for about 4 minutes per side, until well marked on both sides. Let cool, then dice into ⅓-in (0.8 cm) pieces.
- In a bowl, toss diced tomatoes with salt, then transfer to a strainer set over a bowl. Drain for 5 minutes, then discard excess liquid.
- In a food processor or blender, combine mezcal, chipotle peppers, adobo sauce, agave syrup, cumin, coriander and lime zest and juice. Purée until smooth.
- Transfer mezcal mixture to a mixing bowl and add diced pineapples, tomatoes, Anaheim peppers, cilantro and red onions. Toss well and season to taste. It will be spicy at first, but flavour will mellow a bit if left to sit for a couple of hours. Serve with grilled fish, chicken or prawns, on a poke bowl or piled onto a pulled pork sandwich. Can be stored in an airtight container in refrigerator for up to 5 days.