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Tex-Mex Blend - Grilled Fruit Salsa


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 Ingredients :

  • 1/2 inch thick slices of peeled Pineapple (golden color with darker grill marks)
  • Red Pepper (char the skin black)
  • Plum Tomatoes (only grill for a minute on each side)
  • Apricots, cut in half, stone removed (just to add some great flavor, not very long on the grill)
  • Small Red Onion
  • Lime
  • Cilantro
  • AcroAma Tex-Mex Blend
  • Tomato Juice (maybe)
  • Makes 2-4 servings

By Chef Stephen Dowe

Directions :

  1. Season some olive oil with Tex-Mex Blend and coat the fruit, grill. The amount of time on the grill depends on the fruits ripeness and the heat level, grill hot and keep an eye on it. Let them cool.
  2. Peel the charred skin from the pepper and remove the seeds, peel the plum tomatoes, then cut into pieces. cut the pineapple and apricots into medium to small dice.
  3. Put everything into a stainless steel or plastic bowl.
  4. Finely chop the red onion, Julienne the zest of the lime, chop the cilantro leaves. Put this with the grilled fruit, squeeze lime juice over, add a little Tex-Mex Blend. Taste and correct the seasoning if needed.
  5. Add a little tomato juice if needed for consistency. Serve with grilled fresh fish, my preferred being swordfish and Ahi tuna.

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