Roasted Pineapple-Habanero Chile Salsa
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Orange1 tbsp
Lime Juice (fresh)Directions:
1
In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side
2
(It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning
3
) Remove from the heat and cut the pineapple into 1/8-inch dice
4
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice
5
Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead
6
In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side
7
(It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning
8
) Remove from the heat and cut the pineapple into 1/8-inch dice
9
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice
10
Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead