Cool, crisp, sweet, tangy with a bit of heat – I should bottle it for sale – good with grilled meat, fish or poultry, on a hotdog or in a taco. I think I’ll serve it with seared steak very soon.
Grill your whole green onions and freshly cut 1″ pineapple rounds, (core in tact because the cooking makes it edible.) Grill your corn on the cob, basting with cilantro cut up into melted butter. I drizzled my grilling ingredients with olive oil and a bit of salt and pepper.
Finely dice red pepper, sweet onion and cilantro. De-cob your basted grilled corn and cut your pineapple into a similar size. Grind a garlic clove.
Put all your ingredients into a bowl and add red chili flakes, salt, pepper, white vinegar, olive oil and maybe a bit of sugar or honey. Taste and adjust. Cover and refrigerate for a half hour or until you want to serve.