Roasted Pineapple-Habanero Chile Salsa
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
1 pineapple (about 3 1/2 lbs), peeled, cored, and cut into 1/4-inch rings
1 orange or red habanero, roasted, seeded, and minced
1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
1 Tbsp chopped fresh cilantro
1 Tbsp fresh lime juice
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 pineapple 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.
From Mark Miller’s “Tacos”