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  • Jefferson Adams
    Jefferson Adams

    Grilled Pineapple Mango Salsa (Gluten-Free)


    Celiac.com 09/16/2014 - In response to a request to add some low-fat, recipes to the mix, I offer this recipe for pineapple mango salsa. It pairs great with grilled fish and delivers fresh, low-fat summer flavor.

    Photo--cc--Corbin DanaIngredients:

    • 6 slices fresh pineapple, grilled
    • 4-6 tomatillos, grilled
    • 1 red bell pepper, grilled
    • 1 jalapeño pepper, grilled
    • ½ Serrano pepper, grilled
    • 3 large yellow mangos - peeled, seeded, and diced
    • 1 small white onion, grilled
    • 1 small fresh red onion, diced
    • ¼ cup chopped cilantro
    • juice of 2 limes
    • 1½ teaspoons lime zest

    Directions:
    Preheat an outdoor grill for medium-high heat; lightly oil the grate.

    Cook the pineapple, red bell pepper, and jalapeño pepper on the grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers.

    Carefully remove from grill and place peppers in paper bag to cool.

    After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds.

    Dice the cooled pineapple and peppers, and place into a bowl.

    Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine.

    Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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