SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA

Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa image

Provided by Roberto Santibañez

Yield Makes 2 1/2 cups

Number Of Ingredients 7

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4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
1/4 cup mild olive oil or vegetable oil
1 medium red onion, finely chopped (1 cup)
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon fine salt, or 1 teaspoon kosher salt

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.