Thanks to Pinch of Yum for the delicious recipe!
Chile Sausage Tacos with Pineapple Salsa
For the Pork:
1 tablespoon oil
1 clove garlic
1 jalapeno, ribs and seeds removed
2 teaspoons fish sauce
18 ounces Boulder Sausage Hatch Green Chile Sausage, sliced into thin strips
2 tablespoons sugar
2 tablespoons water
For the Pineapple Salsa:
1 cup chopped pineapple
1 cup chopped cucumber
½ cup chopped cilantro
½ cup chopped red onion or shallot
a squeeze of lime juice
a pinch of salt
tortillas for serving
cilantro and lime for serving
chili sauce for topping – see notes
For the Boulder Sausage Hatch Green Chile Sausage: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the Hatch Green Chile Sausage and the fish sauce – stir fry for a few minutes until the Hatch Green Chile Sausage is no longer pink. With the heat very high, add the sugar and water and stir once – then let the Hatch Green Chile Sausage caramelize by not stirring it for about 1 minute. Repeat this process until the Hatch Green Chile Sausage is nice and golden brown.
For the salsa: Toss everything together in a medium bowl.
For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the Hatch Green Chile Sausage between 6 tortillas and top with the salsa and the chili sauce.
For the chili sauce, combine two parts mayo and one part hot sauce (more or less depending on how hot your hot sauce actually is – I used Sriracha which is just moderately spicy). Whisk to combine or shake in a jar. Add water if needed to thin out the consistency – serve over the tacos.
Nutrition is for two tacos out of a total of six, and does not include chili mayo sauce.
For leftovers, store each element (Hatch Green Chile Sausage, salsa, and sauce) separately.