Pineapple Tiradito Recipe

Combine vinegar, water, sugar, and salt in a small bowl and stir until sugar and salt dissolve.

Place thinly sliced mini sweet peppers and jalapeño in a jar or bowl. Pour pickling liquid over peppers, press down so they are submerged, and let sit at room temperature for at least 20 minutes (up to 2 hours). Drain before plating; reserve a teaspoon of brine to adjust seasoning if needed.

Heat a small skillet over medium heat. Add dried chiles and toast 10–20 seconds per side until fragrant — do not burn. Remove and let cool. If desired, tear chiles and shake out most seeds (reserve a few for heat).

In the same skillet, toast sesame seeds and peanuts, stirring, until golden and aromatic (about 1–2 minutes). Transfer toasted seeds and nuts to a cutting board or bowl.

In the hot skillet add 6 tablespoons neutral oil and gently fry the toasted chiles and the garlic clove over medium-low heat, turning frequently, until garlic is golden (about 1–2 minutes). Remove from heat.

Combine the fried chiles, garlic, toasted sesame and peanuts, apple cider vinegar, brown sugar, and salt in a small food processor or mortar. Pulse briefly to a coarse, slightly oily paste — you want pieces for texture, not a smooth purée. If mixture is too dry, stir in 1–2 teaspoons of the neutral oil or reserved frying oil to reach desired consistency.

Taste and adjust salt, a splash of vinegar, or a pinch of sugar. Set salsa macha aside at room temperature (it can be made ahead and stored refrigerated up to 2 weeks).

Slice the pineapple into very thin, bite-size carpaccio-style slices or small wedges about 1/8-inch thick. Arrange slices in a single layer on chilled plates or a serving platter.

In a small bowl whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon sea salt, and 1 teaspoon black pepper until emulsified.

Drizzle the lime-olive oil dressing lightly over the arranged pineapple so each piece gets a touch of dressing.

Top with salsa macha

Spoon small dollops (about 1/2 to 1 teaspoon each) of salsa macha evenly across the pineapple slices. Aim for balance: a little spicy, not overwhelmed.

Scatter the drained pickled sweet and hot peppers across the plate, distributing colors and heat evenly.

Sprinkle chopped cilantro, torn mint, and optional microgreens lightly over the pineapple.

Crumble queso fresco over the tiradito, using about 1 tablespoon per serving (3 tbs total).

Finish with a small drizzle (about 1 teaspoon) of extra-virgin olive oil, a light sprinkle of toasted sesame seeds or crushed peanuts, and a crack of fresh black pepper. Serve with lime wedges on the side.