Charred Jalapeño & Pineapple Salsa

Do you guys ever eat pineapple until your mouth starts to break down and hurt?
No? Oh.. That's what I do.

Have you ever had fresh pineapple juice? Holy shit that stuff is good.
I love a juicy pineapple and I especially love its health benefits.


This salsa is really great because it's a nice change from traditional tomato salsa, it can be used to easily impress guests, and you can eat it straight outta the bowl if want to. 

Pineapples can help with reducing inflammation, reduce phlegm, improves blood circulation, may reduce the risk of dementia and Alzheimers, boosts the immune system, may act as a preventative to cancer and can help to improve digestion and prevent symptoms of IBS.
Now that's a run on sentence if i'd ever seen one ^^


When looking to buy the perfect pineapple, choose the one with firm shells that have a small amount of give when you squeeze. It should smell fragrant and distinctive at the bottom.
One trick that my mom taught me is that the green leaves in the center should have a slight resistance when you pull them.

Enjoy!


Ingredients:

2 jalapeños ** see notes
1 pineapple, peeled, cored, and diced small
3 large roma tomates, seeded and diced small
1/2 medium red onion, minced
1 bunch of cilantro, chopped small
Juice of 1 lime
1/2 tsp black pepper
1/4 tsp salt

recipe notes:
There is no need to char the jalapeños if you do not have the equipment to do so.
An electric or induction stove top will NOT work for charring as it needs direct flame.
Don't worry, the salsa will still taste great!

Directions:

To char the jalapeño, there are two methods.

1: Place the jalapeños on a metal baking tray (aint nobody likes burning their counter tops) and taking a blow torch to them. Torch until lightly blackened.
2: If you have a gas stove top, hold the jalapeño over the open flame using metal tongs.

Cut the jalapeños in half and cut out the seeds, then dice very small. 
Combine all ingredients in medium sized bowl and gently mix.

Store in airtight container for 4-5 days.

Enjoy with tortilla chips, zesty nachos or on tacos!

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