HOMEMADE TORTILLA CHIPS
Makes 64 chips
8 corn tortillas, each cut into 8 wedges
Preheat grill to medium and grill tortilla wedges until crispy and just beginning to brown.
(Alternatively, Preheat oven to 350 degrees F. Arrange tortilla wedges single layer on nonstick baking sheets. Spray lightly on both sides with cooking spray. Bake or indirect grill until lightly browned and crisp, 8 to 12 minutes.) Transfer to wire rack to cool. Sprinkle with salt.
Grilled Pineapple Salsa
Makes 3 to 4 cups1 ripe pineapple
1 red bell pepper
1 bunch scallions, trimmed
2 jalapeño peppers
3 tablespoons vegetable oil
1 tablespoon minced candied ginger
1/4 cup chopped fresh mint
1/4 cup freshly squeezed lime juice (1 to 2 limes)
1 tablespoon brown sugar
1. Peel and core pineapple. Cut into 1/2-inch slices.
2. Set up grill for direct grilling and preheat to high. Brush grate with a stiff wire brush and oil with a tightly folded paper towel dipped in a small bowl of Crisco Vegetable Oil. (Hold the oiled towel with tongs and run it across the bars of the grate.) Or remove grate with heatproof gloves, and away from the fire, spray grate with Crisco No-stick Cooking Spray. Return grate to grill. Do not spray oil directly at the fire.
3. Lightly brush pineapple slices, bell pepper, scallions, and jalapeños with Crisco Vegetable Oil. Grill until nicely browned, 3 to 4 minutes per side.
4. Transfer vegetables to a cutting board and let cool. Place grilled pepper and jalapeños in a bowl. Cover with plastic wrap. Let cool to room temperature (about 20 minutes). Scrape burnt skin off peppers and scallions. Core and seed peppers.
5. Cut pineapple, bell pepper, jalapeños, and scallions into 1-inch pieces. Transfer to food processor. Add ginger and mint. Coarsely chop by pulsing machine. Add lime juice, brown sugar, and 2 tablespoons Crisco Vegetable Oil. Pulse again. Adjust seasonings, adding more lime juice, brown sugar, or salt as desired. Can be made several hours ahead.
© 2006 Steven Raichlen | site design Benjamin Wilchfort