Roasted Pineapple Habanero Salsa
Roasted Pineapple Habanero Salsa
Pineapple and habanero are a perfect pairing of sweet and heat, and always achieve satisfying salsa results. This habanero salsa recipe incorporates roasted pineapple and habanero peppers for a deeper flavor.
Ingredients
- Fruit from half a pineapple, chopped
- 3 tomatillos
- 2 habanero peppers
- 2 jalapeno peppers
- 3 tablespoons fresh chopped cilantro
- Juice from 1 lime
- 1 teaspoon olive oil
- Salt to taste
Cooking Directions
- Preheat oven to broil.
- Slice tomatillos in half and set them onto a lightly oiled baking sheet.
- Remove stems from habaneros and jalapenos and slice in half lengthwise. Set them onto the baking sheet.
- Broil not too close to the heat source for 15 minutes.
- Remove habaneros and continue to broil tomatoes another 5-10 minutes or until skins have greatly loosened.
- Remove from heat and allow to cool.
- Heat a sauté pan to medium heat. Add olive oil and pineapple.
- Sauté for about 12 minutes or until pineapple is brown.
- Transfer to a food processor.
- Peal skins from tomatillos and add to a food processor.
- Add habaneros, lime juice, cilantro and salt to taste. Process until smooth.
- Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle.