Roasted Pineapple Salsa with Habaneros
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.
4-6 round slices fresh pineapple (1/2-inch thick)
1/4 cup mild olive oil or vegetable oil
1/2 large red onion (1 cup), finely chopped
1/2 cup chopped fresh cilantro
1/4 freshly-squeezed lime juice, or more to taste
2 fresh habanero peppers, minced, including the seeds
1 teaspoon kosher salt, to taste
Set the oven to broil, positioning the rack 8 inches from the heat source. Spray a baking sheet with nonstick spray or cover with nonstick aluminum foil.
Brush both sides of the pineapple slices with the oil and place on a baking sheet. Roast the pineapple in the oven for about 8 minutes, then turn and continue to roast for another 8 minutes. Let cool.
Dice the pineapple, removing the core. In a large bowl, stir together the pineapple, red onion, cilantro, lime juice, habaneros, and salt, seasoning to taste with additional lime juice and salt.
Keeps well in the fridge for up to 24 hours. Makes about 2 1/2 cups of salsa.