This one is for the Engineers who all converged on Boston for the Fourth!
This salsa requires grilled onions and pineapple, so it is suitable to make before you put your chicken on the grill for barbecue. Heat up your barbecue, and do the pineapple and onions first!
Obtain some gluten free soy sauce – this means reading the labels to make sure there are no wheat, barley or rye ingredients.
Make half inch thick slices from a large red onion and a peeled, cored pineapple. Put the onions and pineapple on a rack and grill them over hot coals for 3-5 minutes, or until they start to smell good and are lightly browned. Remove them from the grill and dice them.
Put the grilled, diced onion and pineapple in a bowl and add:
2 mangoes, peeled and diced
1 red bell pepper, seeded and diced
1/3 to 1/2 cup chopped fresh mint
1 to 2 Tablespoons grated fresh ginger
2 Tablespoons each of rice vinegar and gluten free soy sauce
Juice of one fresh orange
1 Tablespoon olive oil (to taste – you may need more)
1 Tablespoon sesame oil
A few dashes of Tabasco sauce
A small amount of salt
Fresh ground pepper