Served at the 2022 Berries & BarBQ Wine Trail, Dierberg Star Lane Tasting Room
1 small pineapple, sliced for grilling, then diced
1 small red pepper, diced
1 small green pepper, diced
½ red onion, chopped
¼ cup cilantro, chopped
¼ cup lime juice, from about 1-2 medium-large limes
1 tablespoon olive oil
1 teaspoon honey
½ teaspoon ground cumin
½ teaspoon salt
Grill pineapple slices, just enough to create a little char and grill marks. Let cool.
Add grilled pineapple, both peppers, red onion, and cilantro to a medium bowl.
Whisk together lime juice, olive oil, honey, ground cumin, and salt.
Pour dressing over salsa ingredients in a bowl and toss well. Cover and refrigerate for up to 24 hours before serving.
*Add diced jalapenos if you want to add some heat.
Serve with Star Lane Sauvignon Blanc.