Salsa De Piña Asada Con Habanero: Roasted Pineapple Salsa
- 4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
- 1/4 cup mild olive oil or vegetable oil
- 1 medium red onion, finely chopped (1 cup)
- 1/2 cup chopped cilantro
- 1/4 cup freshly squeezed lime juice, or more to taste
- 2 fresh habanero chiles, minced, including seeds
- 1/2 teaspoon fine salt, or 1 teaspoon kosher salt
- Set the oven to broil (alternatively, you can preheat the oven to 500u0b0F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
- 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. Let them cool to room temperature.
- Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
- This salsa keeps in the refrigerator for up to one day.
pineapple, olive oil, red onion, cilantro, freshly squeezed lime juice, habanero chiles, salt
Taken from www.epicurious.com/recipes/food/views/salsa-de-pina-asada-con-habanero-roasted-pineapple-salsa-364410 (may not work)