Tomatillo-Pineapple Salsa

Loving this grilling thing.  I still don't get to do a lot of the standing and flipping outside, but I get to do the prep work, which I like - and the eating, which I really like.  I bring you a fantastic appetizer from our list of 50 foil packs, perfect for the summertime.

This is a very easy packet to make, but can be a little putsy when it comes to dicing everything.

Impressed by my knife skills?  Don't be.  As is the tradition, one year, the hubs got me a gift that is AS SEEN ON TV.  One year I got the Vadalia Chop Wizard. It's basically this little press that has perfect squares, designed for easily chopping onion.  I use it for peppers too when I'm making a salsa like this one.

Get together the ingredients:

• 3/4 lb tomatillos (about 10 or so), husked removed and diced
• 1/2 c diced pineapple
• 1 scallop, minced
• 1 jalapeño, mined (more or less to you taste and spice levels)
• 1 Tbsp olive oil

Toss everything together, put in it's own little shiny, foil packet and grill over medium-high heat for about 12 minutes.

LET IT COOL.

Toss with chopped, fresh cilantro and serve.  This is the perfect make-ahead dip/party food because it does take time to cool before you serve it.  You could eat it warm, but I personally found it a little odd, probably only because I'm used to salsa being cold, or at very least, room temperature.

This post was brought to you by the letters: G, C and S.

George.

Crackers.

Stokke.