Fiesta Slaw Recipe

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.