Grilled Pineapple Salsa
Serve with Husch 2015 Muscat Canelli or 2016 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 cup mixture of chopped parsley, cilantro and mint
1 tsp. salt
1/2 cup Husch 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.