A friend has been torturing me all week with pics and running commentary during his stay at a new little Belizian lodge (he’s down as a potential investor as they finish their build out and trials before opening). The fishing has been good and the food appears to be out of this world.
He’s been particularly impressed with the fresh fruit salads and salsas they’d had with their meals and claims to have deconstructed his favorite one, this Grilled Pineapple Corn Salsa, during a late night session as his fishing compadres enjoyed a three hour dinner and drinks session on the deck their last night.
There’s still corn drifting into the groceries around our neck of the woods and pretty much everything else is available year round. There’s still plenty of grill time left to work this one in before the holiday season and winter close in.
And damn, this seems to be the time to be headed to Belize. A friend from here in town has been down all week and our own Jess is headed down today in fact to co-lead a photography workshop with the Yellow Dog team at El Pescador.
Dammit.
1 fresh pineapple, cleaned, sliced into discs, grilled then diced (medium)
1 poblano pepper, grilled, stemmed, seeded, diced medium
1 red bell pepper, grilled, stemmed, seeded, diced medium
1 yellow bell pepper, grilled, stemmed, seeded, diced medium
4-5 ears of corn, grilled, shucked, and kernels stripped
1 medium sweet onion, grilled, diced medium
1 medium red onion, grilled, diced medium
2-3 jalapeno peppers, grilled, stemmed, seeded, diced fine
2-4 tbsp fresh cilantro in chiffonade
Juice of 3-4 limes (use fresh)
Scant 1/4 cup good olive oil
Sea salt and fresh ground pepper to taste.
Prep the vegetables and pineapple and fire the grill.
Grill the vegetables and pineapple until done to your satisfaction; get some nice caramelization going here.
Combine all ingredients in a large bowl and gently mix until well combine. Chill this one for an hour or so at least to let the flavors meld a bit.
You can dish up to enjoy like a spicy salad, but it’s at it’s best over or alongside grilled fish, chicken, seafood or pork.
Enjoy.
