What's For Dinner?

With warm weather, time to fire up the grill and eat fresh!

I have a salsa book that I have been working my way through, and so far every recipe has been a keeper.  This one with pineapple and jalapeno and brown sugar sounded tasty, and I thought it would go great with Ahi Tuna. 

A Caribbean recipe which also has lime juice, cilantro and serrano chile.

Unlike the Mexican salsas, this one is cooked.

I made a double batch, but it was so tasty, it's all gone!    
             SAN JUAN SALSA:  1 cup plus 3/4 cup diced fresh pineapple, drained; 2 teaspoons brown sugar; 1 teaspoon rice wine vinegar; 1 jalapeno chile, seeded and finely diced; 1/2 small green pepper, seeded and finely diced; 1 carrot, finely grated; juice of 1 lime; 2 tablespoons chopped cilantro; 1/4 teaspoon chile caribe powder or ground chile powder.  Combine the 1 cup of pineapple, sugar, vinegar, chile and bell pepper in a medium saucepan.  Bring to a boil, stirring frequently, then lower the heat and simmer 30 minutes.  Let cool to room temperature.  Stir in 3/4 cup of pineapple and the remaining ingredients, mixing well.  Refrigerate.  YUM!