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Overall Time

Salsa: 20 mins | Sauce: 20 mins

Servings

Salsa: 4–6 | Sauce: 3 cups

Difficulty

Easy

“Just bring a side,” they say. Better yet, make it two. (Replace that veggie platter hardly anyone will touch.) Summer Break Session Hazy IPA gives a fresh kick to whatever’s on the cookout menu, lending notes of tangy citrus and tropical fruit to homemade salsa and BBQ sauce.

Part 1

Summer Break IPA Grilled Pineapple Salsa

Ingredients

1/4 cup Summer Break IPA
1/2 fresh pineapple—peeled, cored & sliced into 1/2-inch-thick rings
1 garlic clove, minced
1 jalapeño, finely chopped
1 red pepper, finely chopped
1/2 sweet onion, finely chopped
1/2 cup cilantro, finely chopped
Juice of 1/2 lime
Salt and pepper, to season

Directions

Step 1

Preheat a grill over medium-high heat. Lightly oil grates and add pineapple slices. Grill until charred on both sides, about 5–7 minutes per side. Set aside to cool, and coarsely chop.


Step 2

In a mixing bowl, add pineapple, garlic, jalapeño, red pepper, onion, cilantro, and lime juice. Season to taste with salt and pepper. Stir in Summer Break IPA.

Part 2

Summer Break IPA Mustard BBQ Sauce

Ingredients

1/2 cup Summer Break IPA
1 cup ketchup
1 cup yellow mustard
1/2 cup cider vinegar
1 tsp crushed red pepper
1 tsp sugar
1 tsp salt
1/2 tsp black pepper

Directions

Step 1

Combine ingredients in a large saucepan, bring to a boil over medium heat.


Step 2

Whisk well to combine, and simmer until thick and tangy, 10–15 minutes. Thin with additional Summer Break IPA if sauce gets too thick. Season to taste.