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Grilled Pineapple Salsa Serve with Husch 2007 Muscat Canelli or 2007 Sauvignon Blanc. Half of a fresh pineapple 4 scallions, thinly sliced 2 cloves garlic, minced 2 stalks lemon grass, bottom 2 inches of each peeled and minced 1 jalapeno pepper, finely chopped 1/4 C mixture of chopped parsley, cilantro and mint 1 tsp. salt 1/2 C HUSCH 1999 Muscat Canelli Peel the pineapple, remove any remaining eyes and core. Slice into1/2 inch thick rings and grill over medium coals to obtain some good color, but not blackened. Remove from the heat and coarsely chop. Place in a bowl with remaining ingredients. Allow several hours for the flavors to meld before serving. Use as a dipping sauce for corn chips or as an accompaniment to grilled fish, pork or chicken. Makes about 2 cups.
Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Wholesale Office: PO Box 189 Talmage, CA 95481 707-462-5370 Privacy Policy |