Roasted Pineapple-Habanero Chile Salsa

Name: Roasted Pineapple-Habanero Chile Salsa
Yield: makes 3 1/2 cups
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

By Mark Miller, Benjamin Hargett , and Jane Horn

December 19, 2010

All the vibrant, sun-drenched brilliance of the tropics is captured in this salsa that evolves in your mouth—first sweet, then hot. Luscious ripe pineapple is a perfect partner to the fiery, fragrant habanero chile. Not only is the habanero the hottest chile readily available fresh, when cut open it releases an intense perfume of ripe tropical fruits—mango, pineapple, citrus. As a finishing touch, a squeeze of fresh lime adds a pop of flavor and brightens the sometimes cloying sweetness of a really ripe pineapple. This salsa pairs well with dishes that are tropical in origin or spirit, that have bright, fresh flavors, or that have been simply marinated or grilled, whether fish or meat. It’s delicious with almost all fish and seafood tacos and grilled chicken dishes. If you cannot find fresh habaneros, substitute one tablespoon of a fruity hot or extra-hot habanero sauce with a mango base (Melinda’s makes a good one) for the habanero chile.

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