Miguelito's Asado al Fuego Piña Salsa Loca
- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Ingredients:
Directions:
- This is a great pineapple adaption of my Asado al Fuego Salsa Loca recipe.
Cut tomatoes, bell pepper, and onion in halves and blacken over grill. Once blackened, place straight from the grill in paper or plastic bag to de-skin. Then chopped ingredients finely and add to large bowl.
Once pineapple chunks have thawed overnight in refrigerator, chop in much smaller bits. About 1/4-inch in size. You'll add these to the basic salsa the next day.
Add addition ingredients and fold everything together.
Cover with plastic wrap and place in refrigerator overnight. This will allow all of the spices and flavors to mix and allow the salsa to firm up slightly.
Serve with baked tortilla chips. Once again, it's pretty awesome stuff!
Servings: Makes about 5 cups
Source: Michael Pitzer
Submitted by: Mike Pitzer's Salsa Recipes@gmail.com
Date: Mar 5, 2007
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