Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa

mexican sauce roast vegetarian quick & easy cinco de mayo pineapple healthy vegan party cilantro chile pepper

Roberto Santibañez

Makes 2 1/2 cups

Source

Ingredients

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

Method

Set the oven to broil (alternatively, you can preheat the oven to 500°F) 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.