3 GRILL PAN SALSAS
OR USE A BBQ!
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GRILLED CORN SALSA
Ingredients
Scale
- 1 corn-on-the-cob
- 1 small red onion
- 1 jalapeño
- 2-3 green onions
- 1 red pepper
- 1 lime
- salt
Instructions
- Boil your corn in a pot of water on high-heat until it is about 1/2 cooked before grilling.
- Pre-heat your grill pan on medium-high heat so drops of water sizzle + evaporate. Grill your corn, red onion and jalapeño on 2 or 3 sides. Set out to cool, then slice the kernels off the corn cob and finely dice red and green onions and jalapeño (keep seeds for a hotter salsa, ditch them for a milder one!).
- Chop red pepper into small chunks.
- Combine everybody in a bowl and toss with lime juice and a dash of salt.
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GRILLED PEACH SALSA
Ingredients
Scale
- 1–2 peaches
- a handful of cherries
- 1 small red onion
- 2/3 on an jalapeño
- 1 lime
- salt
Instructions
- Slice peaches and cherries in halves or quarters and remove the stones.
- Finely dice onion and jalapeño (keep seeds for a hotter salsa, ditch them for a milder one!).
- Pre-heat your grill pan on medium-high heat so drops of water sizzle and evaporate. Grill your peaches on both sides with the lid on. Set out to cool, then slice into small chunks.
- Combine everybody in a bowl and toss with lime juice and a dash of salt.
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GRILLED PINEAPPLE SALSA
Ingredients
Scale
- 1/2 a Pineapple
- 1 small red onion
- 1 jalapeño
- 2–3 green onions
- 1 red pepper
- 1 lime
- salt
Instructions
- Cut pineapple into slices or chunks. Remove the skin and core.
- Pre-heat your grill pan on medium-high heat so drops of water sizzle and evaporate. Grill your pineapple, red onion and jalapeño on 2-3 sides with the lid on. Set out to cool, then slice pineapple into small chunks and finely dice red and green onions and jalapeño.
- Slice red pepper into small chunks.
- Combine everybody in a bowl and toss with lime juice and a dash of salt.
