Tropical Salsa Inferno

Tropical Salsa Inferno
Makes 3 generous cups

This is a good universal fruit salsa and I have used it on grilled Mahi Mahi, Salmon or Ahi Tuna. The grilled pinapple and honey combine for a very delightful taste sensation and worth the effort.  You could certainly add papaya or other tropical fruit, fresh ripe tomatos would also add a nice dimension. 

Play with it and enjoy the party!

Ingredients 
1 1/2 cup diced mango
1 cup finely chopped grilled pineapple
1/4 cup diced red onion
1/2 cup diced sweet red pepper
1-2 yellow inferno peppers, (or jalapeno) diced, seeds removed 
3 tablespoons chopped fresh cilantro 
Dressing
1/4 cup honey
2 tablespoons lime juice
1/8 tsp ground red pepper
Directions
In medium bowl whisk dressing ingredients to combine.
Add fresh ingredients and stir to coat. Refrigerate for 1 hour before serving for flavors to blend.

Grilled Pineapple

Cook’s Notes
1. Grilled pineapple rings gives a new texture and flavor layer to this salsa. The light char and carmelization of the sugars really brings out a nice sweetness when combined with the honey and lime juice. Heat 1” thick pineapple rings on grill 3-4 minutes each side. Set aside to cool, remove core then chunk for salsa.  I prep a whole pineapple then freeze remainder for later uses.
2. Taste hot peppers before adding to mixture to see how hot you can take it. Adjust to suite.

Links
How to prep pineapple 
How to grill pineapple rings 
Inferno Peppers