Smoked pineapple carrot salsa

Yield: 2 ½ cups

Ingredients

• 3 cups of apple wood chips (750ml)
• 1 can of pineapple rings or 1 fresh pineapple, cut into rings
• 2 teaspoons of sesame oil (10ml)
• ½ teaspoon of red pepper flakes (2.5ml)
• 1 sweet onion, sliced 1 inch thick
• 1 jalapeno pepper, seeded and halved
• ½ cup of carrots, chopped (125ml)
• 2 tablespoons of red pepper, diced (30ml)
• 2 tablespoons of fresh lime juice (30ml)
• 1 tablespoon of cider vinegar (15ml)
• 1 teaspoon of ginger, fresh pepped and grated (5ml)
• Pinch of ground allspice

Directions

1. Place 1 cup of the wood chips in water to soak for 30 minutes.
2. Preheat the grill to high heat on one side and leave the other side off.
3. Prepare a smoke package. Squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the remaining dry wood chips and mix lightly. Fold the foil around the wood chips to create a smoke package. Using a fork, poke holes on both sides of the package to release the smoke.
4. Place the smoke package directly over the heat source and close the lid. Wait for smoke.
5. Place the pineapple rings in a bowl and reserve the liquid from the can for later use. Add the sesame oil, red pepper flakes, onion, jalapeno pepper and carrots. Toss to coat.
6. Place the vegetables on a perforated vegetable grill tray. Put the tray on the cool side of the grill off to the side of the smoking package. Close the lid and leave to smoke for 1 ¼ hour.
7. Once finished, removed from the grill. Dice the pineapple, onion, carrot and jalapeno into equal sized pieces. Place them in a bowl. Add the remaining ingredients and mix. Place the salsa in the fridge to set up until ready to serve.