Roasted Pineapple Carrot Salsa

1 medium pineapple, ripe
1 teaspoon dark sesame oil
1/8 teaspoon red pepper — ground
1 sweet onions — sliced 1-inch thick
1 large jalapeno — seeded and halved
2 tablespoons red bell pepper — diced
1/2 cup carrot — chopped
2 tablespoons lime juice, fresh
2 tablespoons pineapple juice
1 tablespoon cider vinegar
1 teaspoon brown sugar
1 teaspoon ginger, fresh — peeled and grated
1/8 teaspoon allspice — ground

Preheat oven to 450°.

Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. Remove core from quarters; discard core. Reserve 2 quarters for another use.

Combine sesame oil and ground red pepper, and brush over 2 pineapple quarters, onion slice, and sliced jalapeno pepper.

Place pineapple on a baking sheet, and bake at 450° for 15 minutes. Add onion, and bake an additional 10 minutes. Add sliced jalapeno pepper, and bake an additional 10 minutes or until pineapple, onion, and jalapeno are lightly browned. Remove from oven, and cool.

Dice pineapple, onion, and jalapeno, and combine with diced bell pepper in a medium bowl.

Cook carrot in boiling water 4 minutes or until crisp-tender. Combine carrot, lime juice, and remaining ingredients. Add to pineapple mixture; stir well.

Yield: 2-1/2 cups (serving size: 1/4 cup).


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