Roasted Pineapple-Habanero Chile Salsa


  • 1 pineapple (about 3 ½ pounds), peeled, cored, and cut into ¼-inch-thick rings
  • 1 orange or red habanero chile, dry-roasted, seeded, and minced (page 154)
  • 1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice

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. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat ...

View full recipe at SpringPad


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