Ingredients
1 ripe or almost ripe pineapple
2 cloves garlic, finely chopped
1⁄4-cup finely chopped cilantro
Juice of 1 lime
1⁄4 scotch bonnet pepper, finely chopped (this is just an approximation;
you’ll want to adjust it to your heat tolerance)
Salt and black pepper
1. Peel the pineapple and cut out the eyes. Slice the fruit into rings and then cut each ring into chunks (about 1 1/2 inches wide).
2. Combine the pineapple chunks with the garlic, cilantro, half the lime juice, half the chopped hot pepper, and a liberal sprinkling of salt and black pepper. Stir to mix thoroughly. (A master of road food, Jesse combines everything in a plastic container, snaps on the lid and gives it a really good shaking. No spoon necessary.)
3. Taste and add more lime juice, hot pepper and/or salt to suit your taste. The chow should have a nice balance of hot, sweet, salty and sour, with noticeable punch from the garlic and cilantro. Set aside for 20 minutes or so to allow the flavors to develop fully.
Makes 6 snack-size servings.
