Sweet & Spicy Pepper-Pineapple Salsa
- Grill the pineapple, sweet peppers, and onion on the rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until sweet peppers are slightly charred, turning once. Transfer pineapple and vegetables to a cutting board; cool slightly and coarsely chop.
- Meanwhile, in a medium saucepan* combine jam, vinegar, salt, cinnamon, allspice, and hot pepper sauce. Place saucepan over heat near edge of grill. Cook and stir for 3 to 5 minutes or until jam is melted. Add the chopped pineapple, sweet peppers, and onion to the pan. Serve warm or at room temperature over grilled meats or poultry. Makes 6 servings.
From the Test Kitchen
The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.
Nutrition Facts (Sweet & Spicy Pepper-Pineapple Salsa)
- Per serving:
- 76 kcal ,
- 93 mg sodium ,
- 20 g carb. ,
- 1 g fiber ,
- 1 g pro.