YIELD: 25 servings
1 whole pineapple
2 tsps. whole cumin seed
2 tsps. whole coriander seed
2 tsps. whole black peppercorn
8 Tbsps. lime juice
2 jalapeÒo chile peppers, chopped
1 tsp. salt
1 cup apple cider vinegar
1 qt. canola oil
- Peel the whole pineapple and cut into 1" slices. On a hot grill, grill each slice on both sides. Dice the grilled pineapple slices and reserve.
- Toast whole spices and cool. Grind the cooled spices in a clean coffee grinder.
- In a container, place all the ingredients except the oil. Using a burr mixer or blender, blend all ingredients; add oil in a slow stream while blending.
- Place in a container with lid and refrigerate until needed.
Recipe from Richard VanRossum, Executive Chef, Providence Portland Medical Center, Portland, OR.