ROASTED PINEAPPLE AND PEPPER SALSA
Provided by Guy Fieri
Categories appetizer
Time 1h12m
Yield about 2 1/2 cups
Number Of Ingredients 10
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.
SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA
Provided by Roberto Santibañez
Categories Sauce Roast Vegetarian Quick & Easy Cinco de Mayo Pineapple Healthy Vegan Party Cilantro Chile Pepper
Yield Makes 2 1/2 cups
Number Of Ingredients 7
Steps:
- 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.
HABANERO SALSA
This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights.
Provided by Tenille Wasemiller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h40m
Yield 80
Number Of Ingredients 11
Steps:
- Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
- Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
- Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 111.3 mg, Sugar 1.4 g
ROASTED PINEAPPLE-HABANERO CHILE SALSA
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
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.
HABANERO CHILE SALSA
Categories Condiment/Spread Sauce Blender Garlic Broil Super Bowl Low Carb Lime Hot Pepper Spring Tomatillo Cilantro Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic.
- Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours. Season salsa to taste with more salt.
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- First, slice in half your peeled and rinsed tomatillos, jalapenos and habanero peppers. Set them onto a lightly oiled baking sheet.
- Slice open the pineapple. Remove the skin and core from half of the pineapple (save the rest for another use) and slice it into 3/4 inch slices. Spread them out on a lightly oiled baking sheet.
- Bake both sheets at 400 degrees F for 25-30 minutes, or until the the pepper and tomatillo skins char, bubble up and loosen. You can peel and the skins if you'd like. The pineapple will have a slight char to them when roasted.
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- Pineapples: Peel and cut the pineapple into chunks. You’ll only use 1 lb. for this recipe. Save the rest in the refrigerator for another use.
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- Once the flavors have had a chance to meld, serve your pineapple salsa at room temperature. If you serve it cold, it will taste flat.
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