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Roasted Pineapple Salsa
Yield
Makes 2 1/2 cups
Timing
Active time: 35 minutes
Start to finish: 35 minutes
Ingredients
4 round slices fresh pineapple, cut 1/2 inch thick
1/4 cup mild olive oil or vegetable oil
1 medium red onion, finely chopped (about 1 cup)
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
Instructions
Set the oven to broil, or preheat the oven to 500°F. Alternatively, heat a lightly oiled grill pan over medium heat. If using the broiler, position the rack 8 inches from the heat source.
Brush the pineapple slices with some of the oil and roast or grill until browned on both sides and tender, about 5 to 6 minutes per side on the grill pan, or about 8 minutes per side under the broiler. Let cool to room temperature.
Dice the pineapple, discarding the core, and mix in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
Serve with adobo-marinated fish, adobo-marinated shrimp, grilled adobo-marinated skirt steak, adobo-marinated chicken, tacos, tortilla chips, rice, beans, or any other side you like.
This salsa keeps in the refrigerator for up to 1 day.
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