- 1 dried chipotle chili pepper
- 1/2 cup boiling water
- 1/2 cup frozen pineapple juice concentrate
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 2 limes, zested and juiced
- 1/4 cup cumin seeds
- 1 small fresh pineapple - peeled, cored, and cut into chunks
- 1/2 head green cabbage, cored and shredded
- 1/2 head red cabbage, cored and shredded
- 1/2 cup chopped cilantro
- 2 red bell peppers, seeded and cut into strips
- salt and ground black pepper to taste
- Heat a small skillet over medium heat; toast chipotle pepper in the skillet, occasionally shaking the skillet, until pepper is fragrant and pliable, 3 to 5 minutes.
- Use scissors to cut pepper and remove stem and seeds and transfer pepper in a small bowl. Pour boiling water over pepper. Cover bowl with plastic wrap and allow pepper to rehydrate and soften, about 5 minutes. Drain and mince pepper; set aside. Place the pineapple concentrate, olive oil, lime zest and juice, and minced garlic in a separate bowl.
- Toast the cumin seeds over medium heat for a minute or two in the same skillet used for the chipotle pepper. Add cumin and reserved minced chipotle pepper to pineapple olive oil mixture; stir to combine.
- Combine the pineapple chunks, green cabbage, and red cabbage, cilantro, and red bell pepper in a bowl. Add the dressing mix and toss thoroughly. Season with salt and pepper. Cover and refrigerate for at least an hour before serving, stirring occasionally.
10/22/2019
recipepes.com
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