Cooking with a Buz! "Pineapple Express Salsa"

Good day, and welcome back to all my canna chefs, I hope all of you had a fun and safe Independence Day this year. I had a blast this year, summertime is my favorite time of year, hot weather, swimming, golfing, and lots of smoking and eating edibles.

For this month's recipe, I’m doing my Pineapple Express Salsa, it’s a quick and refreshing appetizer to snack on by yourself or next time you have friends over.

This nicely balanced sweet and spicy salsa is easy and delicious and will have your guests thinking you’re a gourmet chef. So grab a bag of your favorite herb, twist one up and let's get Cooking with a Buz!

½ Pineapple, peeled and in ½” slices ½ Red Pepper, small diced ½ Green Pepper, small diced ½ Red Onion, small diced 1 Jalapeno, seeded and chopped fine 1 Tbsp. Lime Juice 1 Tbsp. Fresh Cilantro, finely chopped 1 Tbsp. Apple Cider Vinegar 2 Tbsp. Canna Olive Oil ¼ tsp. Cayenne Pepper, adjust to your taste ½ tsp. Salt and Black Pepper 1 tsp. Sugar

1. Preheat your grill on medium and oil the grates to help prevent the pineapple from sticking. Grill the pineapples until you have some nice browning, maybe 5-10 minutes, make sure to grill both sides. What we are doing here is caramelizing the natural sugar in the pineapple to give it a nice smokey and sweet caramel flavor.

2. Once that is grilled, let it cool and chop it finely and add to the diced peppers(red, green, and jalapeno) and onions. In a separate bowl mix the apple cider vinegar, canna oil, cayenne, sugar, salt and pepper, and lime juice and whisk well. Then pour the mixture over the pineapple, peppers, and onions and lightly toss, now add the cilantro and toss a little more.

3. Taste and adjust seasonings as needed and cover and refrigerate. Refrigerate for at least an hour, I like to for 24 hours to really release the flavors and make sure to toss before serving. Now it's time to dig in and enjoy, it's great with tortilla chips or even on some fish tacos!