Salsa De Piña Asada Con Habanero Roasted Pineapple Salsa Food

ROASTED PINEAPPLE AND PEPPER SALSA

Roasted Pineapple and Pepper Salsa image

Provided by Guy Fieri

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced

Steps:

Heat grill or grill pan to high.
Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

ROASTED PINEAPPLE-HABANERO CHILE SALSA

Roasted Pineapple-Habanero Chile Salsa image

Provided by Mark Miller

Categories Sauce Side Pineapple Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield makes 3 1/2 cups

Number Of Ingredients 5

Ingredients

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-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

Steps:

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 and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.

PINEAPPLE HABANERO SALSA

Pineapple Habanero Salsa image

This is a nice salsa that is especially good with any seafood. It goes particularly well with fresh Hawaiian ahi. I usually use a jalapeno pepper instead of the habanero to cool it down a notch. From Bon Appetit.

Provided by lazyme

Categories Low Protein

Time 40m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1/2 pineapple, cored, peeled, rind reserved, coarsely chopped (2 cups)
2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands
2 tablespoons fresh lime juice
1 tablespoon molasses, mild
3 scallions, finely chopped
1/4 teaspoon habaneros (1/4 to 1/2) or 1/4 teaspoon scotch bonnet pepper, seeded and minced (1/4 to 1/2)
1 teaspoon fresh thyme, chopped
3/4 teaspoon salt
1/4 teaspoon ground allspice

Steps:

Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Nutrition Facts : Calories 105.8, Fat 0.2, Sodium 881.4, Carbohydrate 27.6, Fiber 2.4, Sugar 18.8, Protein 1.2

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