Monday, April 9, 2012
I found this recipe via Viking Cooking School (we made it in class); it has proved very popular - most recently when we brought it to an Easter dinner. The touch of sriracha chile sauce balances the sweetness of the fruit. The relish is a great complement to roasted, smoked or grilled meats and fish. You can simply eat it by itself; my husband found it tasted fantastic over vanilla ice cream!
Ingredients: 1/2 cup diced fresh pineapple (approx. 1/4 pineapple)
1/2 cup diced fresh mango (about 1/2 mango)
1/2 cored, diced Granny Smith apple (about 1/2 apple)
1/4 cup diced red bell pepper
1/2 tbsp. finely minced fresh sage
3 tbsp. unseasoned rice vinegar
1/4 tsp. sriracha or hot pepper sauce of your choice, to taste
dash of olive oil
salt and pepper, to taste
1. Combine the diced pineapple, mango, apple and red pepper in medium mixing bowl; set aside
2. Combine the sage and rice vinegar in small sauce pot over medium heat; simmer until reduced by half
3. Pour the vinegar mixture over the fruit and toss to combine; add the sriracha sauce and mix. Add the olive oil and mix. Season with salt and pepper. Serve at room temperature.