Roasted Pineapple-Habanero Salsa Recipe

🧂 Ingredients

• Fruit from half a pineapple

  chopped
• 3 tomatillos
• 2 habanero peppers
• 2 jalapeno peppers
• 3 tablespoons fresh chopped cilantro
• Juice from 1 lime
• Salt to taste

Instructions

• 1 First, slice in half your peeled and rinsed tomatillos, jalapenos and habanero
  peppers. Set them onto a lightly oiled baking sheet.
• 2 Slice open the pineapple. Remove the skin and core from half of the pineapple
  (save the rest for another use) and slice it into 3/4 inch slices. Spread them
  out on a lightly oiled baking sheet.
• 3 Bake both sheets at 400 degrees F for 25-30 minutes, or until the the pepper and
  tomatillo skins char, bubble up and loosen. You can peel and the skins if you'd
  like. The pineapple will have a slight char to them when roasted.
• 4 Next, add all of the roasted ingredients to a food processor, along with lime
  juice, cilantro and a bit of salt. Process until smooth.
• 5 Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to
  mingle. Can be served right away.

Nutrition Info