I am really looking forward to the growing season as I want to experiment with some of my recipes. Here is one I want to try. Someone sent it to me so I am unable to give credit to whomever came up with the recipe. Nonetheless, it looks wonderful.
2 habanero peppers
3 (3/4 inch) slices of fresh pineapple
3 ears of sweet corn
1/2 red onion
5 cloves of garlic, in their skin
2 TBSP olive oil
1/2 cup loosely packed cilantro, chopped
half of a lime
1/2 tsp salt
Prepare ingredients: wash habaneros; cut mango flesh away from pit and remove peel; slice pineapple and remove core and rind; shuck corn; cut onion in half or into thick slices; seperate garlic cloves (leaving skins on) and place them in a grill-proof bowl with olive oil; wash and chop cilantro.
Place habaneros, mango halves, pineapple slices, corn, onion, lime half and bowl with garlic and oil on grill. Turn items as needed. Remove from the grill as they begin to blacken. More than likely you’ll remove your mangos and pineapple slices first, followed by the habaneros, lime, onions and then corn. Remove your garlic last, as you’ll want to provide as much time as you can infuse the olive oil with the garlic flavor.
As items cool, chop them into uniform bits so that everything is around the same size – except for the garlic and habaneros! You want to remove the skins from the habaneros and garlic cloves and then mince them as finely as you can.
Combine everything together in a bowl and mix. Pour the garlic oil over the top and stir one more time and then taste test. Add up to a 1/2 tsp of salt if you believe it needs it.
Serve with corn chips, on top of grilled chicken breast, along side pork tenderloin, or even just as a side dish because it is that good! Enjoy!