Salsa De Piña Asada Con Habanero: Roasted Pineapple Salsa
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Mild Olive Oil1 medium
Red Onion (finely chopped 1 cup)1 cup
Cilantro (chopped)1 tsp
Salt (fine)Directions:
1
Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat
2
If you're using the oven broiler, position the rack 8 inches from the heat source
3
Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler
4
Let them cool to room temperature
5
Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients
6
Season to taste with additional lime juice and salt
7
This salsa keeps in the refrigerator for up to one day
8
Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat
9
If you're using the oven broiler, position the rack 8 inches from the heat source
10
Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler
11
Let them cool to room temperature
12
Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients
13
Season to taste with additional lime juice and salt
14
This salsa keeps in the refrigerator for up to one day