Roasted Pineapple-Carrot Salsa

Ingredients

  • 1/8 teaspoon ground red pepper
  • 2 tablespoons pineapple juice
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dark sesame oil
  • 1 medium ripe pineapple
  • 1 large jalapeno pepper, sliced lengthwise and seeded
  • 1/8 teaspoon ground allspice
  • + 19 more ingredients
    • 1/8 teaspoon ground red pepper
    • 2 tablespoons pineapple juice
    • 2 tablespoons fresh lime juice
    • 1 teaspoon brown sugar
    • 2 tablespoons diced red bell pepper
    • ½ cup chopped carrot
    • 1 teaspoon grated peeled fresh ginger
    • 1 (1-inch-thick) slice sweet onion
    • ½ cup chopped carrot
    • 1 large jalapeno pepper, sliced lengthwise and seeded
    • 1 tablespoon cider vinegar
    • 1 teaspoon brown sugar
    • 2 tablespoons diced red bell pepper
    • 1 teaspoon grated peeled fresh ginger
    • 1 (1-inch-thick) slice sweet onion
    • 1 teaspoon dark sesame oil
    • 1 medium ripe pineapple
    • 1/8 teaspoon ground allspice
    • 1 tablespoon cider vinegar

Preheat oven to 450°.Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. Remove core from quarters; discard core. Reserve 2 quarters for another use.Combine sesame oil and ground red pepper, and brush over 2 pine...

View full recipe at My Recipes

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