Roasted pineapple carrot salsa
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Pineapple; ripe |
| 1 | teaspoon | Dark sesame oil |
| ⅛ | teaspoon | Red pepper; ground |
| 1 | Sweet onions; sliced 1-inch thick | |
| 1 | large | Jalapeno; seeded and halved |
| 2 | tablespoons | Red bell pepper; diced |
| ½ | cup | Carrot; chopped |
| 2 | tablespoons | Lime juice; fresh |
| 2 | tablespoons | Pineapple juice |
| 1 | tablespoon | Cider vinegar |
| 1 | teaspoon | Brown sugar |
| 1 | teaspoon | Ginger; fresh, peeled and |
| ; grated | ||
| ⅛ | teaspoon | Allspice; ground |
Directions
Preheat oven to 450 degrees. Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. Remove core from quarters; discard core. Reserve 2 quarters for another use. Combine sesame oil and ground red pepper, and brush over 2 pineapple quarters, onion slice, and sliced jalapeno pepper.
Place pineapple on a baking sheet, and bake at 450 degrees for 15 minutes.
Add onion, and bake an additional 10 minutes. Add sliced jalapeno pepper, and bake an additional 10 minutes or until pineapple, onion, and jalapeno are lightly browned. Remove from oven, and cool. Dice pineapple, onion, and jalapeno, and combine with diced bell pepper in a medium bowl. Cook carrot in boiling water 4 minutes or until crisp-tender.
Combine carrot, lime juice, and remaining ingredients. Add to pineapple mixture; stir well.
Yield: 2-½ cups (serving size: ¼ cup).
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