Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa

Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa
Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa
Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his <epi:recipelink id="364389">Carnitas or <epi:recipelink id="364409">Carne Adobada Tacos.</epi:recipelink></epi:recipelink> Pineapple's bright sweet-tart flavor becomes sweeter and more complex as the sugars caramelize on the grill or under the broiler. Like most fruit salsas, a high heat level—thank you, habaneros—keeps all that beautiful sweetness in check. This salsa brings to mind tacos al pastor—the amazing taqueria specialty of pork roasting on a vertical spit with a piece of pineapple on top, dripping its juices onto the charred meat—so I often serve it with roast pork or Carnitas, but it also goes great with grilled fish or shrimp. I thank my dear friend, the wonderful chef-instructor at the Culinary Institute of America, Sergio Remolina for inspiring this recipe. Cheers, Sergio!
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 1/2 cups
Mexican Sauce Roast Vegetarian Quick & Easy Cinco de Mayo Pineapple Healthy Vegan Party Cilantro Chile Pepper
  • 1/2 cup chopped cilantro
  • Carbohydrate 10 g(3%)
  • Fat 11 g(17%)
  • Fiber 1 g(5%)
  • Protein 1 g(2%)
  • Saturated Fat 2 g(8%)
  • Sodium 192 mg(8%)
  • Calories 134

Preparation 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. Adapted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) 2011 John Wiley & Sons, Inc.

Preparation 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. Adapted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) 2011 John Wiley & Sons, Inc.

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