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Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa

Jon
Recipe by

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 Carnitas or Carne Adobada Tacos.

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!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Source: Epicurious

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