Another side dish with the Smoky Beef Tacos
Pineapple Jalapeno Salad
1 tablespoon vegetable oil
1 pineapple, peeled, cored, and cut into 1/2 inch chunks
2 jalapeno chiles (ribs and seeds removed), thinly sliced crosswise
1 teaspoon red-wine vinegar
Coarse salt and ground pepper
1. In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4- 6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.
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