Roasted Pineapple-Habanero Chile Salsa

Ingredients

• 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 ...

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