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Grillin’ and Chillin’ Stoned Fruit Salsa

Grillin and Chillin Stoned Fruit Salsa

Grillin and Chillin Stoned Fruit Salsa

Ingredients you’ll need:

2 tbsp. olive oil

5 mangos-pits removed and sliced into thick strips, and skin removed

2 pineapple spears

2 apricots-halved, pits removed and skin removed

2 cups golden sweet cherry tomatoes-quartered

1 small red onion or half of a large red onion-diced

4 green onions-diced

1 clove fresh garlic-crushed and then diced

1/2 cup fresh cilantro-stems removed and roughly chopped or left whole-per your taste

1 dash green Tabasco

1 Anaheim chili-fire roasted, cooled, seeded, stem removed and peeled and then diced

1 yellow chili pepper-fire roasted, cooled, seeded, stem removed and peeled and then diced

1 tsp. black cumin seed-pan roasted-then can be either left whole, cracked, or ground in a spice mill-to taste

1/2 tsp. kosher salt

1/4 tsp. fresh cracked black pepper

1 lime-squeezed for juice

1 oz. shot good quality tequila (optional)

How to prepare:

Indoor grill pan or outdoor grill is required. For this recipe, an indoor grill pan is far more convenient. Over medium-medium high heat, add 1 tbsp. extra virgin olive oil. Place all the stone fruits and pineapple spears face down. Lightly season with salt and pepper. Grill each side of the fruits until light brown grill marks appear. Remove from grill pan and set aside on a plate. Cut into bit sized pieces or smaller for dip. Add red and green onions. Toss in grill pan until onions start to turn golden brown. Add the golden cherry tomatoes, tequila and half of the lime juice. Lightly season with more salt and pepper. Add the garlic and toss until all the moisture cooks off and the tomatoes are lightly cooked down and the onions are cooked around the edges. Remove from heat. In a large bowl, combine the chopped grilled fruits, diced chilis, tomatoes, onions, garlic. Add the remaining lime juice. Lightly season with the remaining salt and pepper. Combine with the black cumin seed and cilantro. Add dash of green

Tobasco and serve.

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