Tropical Salsa Inferno

• 1/4 cups Honey
• 2 Tablespoons Lime Juice
• 18 teaspoons Ground Red Pepper
• 1- 1/2 cup Diced Fresh Mango
• 1 cup Chunked Grilled Pineapple
• 1/4 cups Diced Red Onion
• 2 whole Diced Inferno Peppers, Or Diced Jalapeno Peppers
• 3 Tablespoons Chopped Fresh Cilantro

1. In a medium bowl, whisk honey, lime, and red pepper to combine.
2. Add fresh ingredients and stir to coat.
3. Refrigerate for 1 hour before serving for flavors to blend.
4. Cooks notes: 1.
5. Grilled pineapple rings give a new texture and flavor layer to this salsa.
6. The light char and carmelization of the sugars really brings out a nice sweetness when combined with the honey and lime juice.
7. Heat 1 thick pineapple rings on the grill 3-4 minutes each side.
8. Set aside to cool, remove core then chunk for salsa.
9. I prep a whole pineapple then freeze the remainder for later use.
10. 2.
11. Taste hot peppers before adding to the mixture to see how hot you can take it.
12. Adjust to suit.

honey, lime juice, ground red pepper, fresh mango, pineapple, red onion, peppers, fresh cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tropical-salsa-inferno/ (may not work)