Mex–Maui fare is the theme of Mark Ellman’s seven surfer–style Maui Tacos Hawaiian locations. Mark also runs Penne Pasta Café and both venues offer affordable and delicious selections. Former Chef/Owner of Avalon, Mark’s first restaurant won praise in Food & Wine, Wine Spectator and Bon Appetit.

Mark also owns Mala, which means garden. This ocean tavern features an upscale bar and focuses on foods inspired from “sun locations” from around the world, including ocean and sea foods and healthy organic food products. Local favorites include tapas and a “killer” flan. The beautiful ocean–front location combined with delicious fare are sure to bring Mark continued success. For more information on Mark, visit www.mauitacos.com or www.malaoceantavern.com.

PINEAPPLE TOMATILLO SALSA

1/4 cup / 40 g fresh pineapple
1/4 cup / 60 ml tomatillo puree
Juice of two limes
3 cloves garlic, peeled
1 teaspoon fresh ginger, chopped
1 teaspoon Hawaiian sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons cilantro, chopped
1 tablespoon fresh mint, chopped
Diced chile pepper, to taste

Method:

1. Place all the ingredients, except cilantro, mint and chile pepper, in the Professional Series container in order listed and secure the lid. Select VARIABLE 1. Turn on machine and quickly increase speed to VARIABLE 10; then to HIGH. Blend for 20 seconds or until smooth.

2. Decrease speed to VARIABLE 4. Remove the lid plug and add cilantro, mint and chile pepper. Replace the lid plug. Blend for an additional 10 seconds.

Yield: 1 cup / 240 g (4 servings)

Serving Ideas: Serve with tacos, dips or grilled chicken.