The ripe, tropical flavors of this salsa couldn’t find a better partner than the curry-inspired rub. It works equally well with boneless pork chops, chicken breasts or turkey cutlets, so use whatever you have on hand.
Serve with fresh corn tortillas and Baked Plantains with Brown Sugar & Rum.
If you’re grilling chicken or turkey, try a crisp, fruity New Zealand Sauvignon Blanc, like the Kim Crawford Marlborough. If you grill pork, try a fruity red, like the Rosemount Estate Diamond Label Shiraz-Grenache.
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Very tasty with the fresh pineapple in season. Had to substitute Italian Parsley for cilantro....cilantro would probably have been even better.
A bit of work but very good!
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