Monday, 12 September 2016

Roasted Pineapple Salsa

Mmmm, thanks for the link to this website Katrina, this salsa is really delicious ! 
I served it with crab cakes, Anne

Recipes from The Kitchen:
"This is the kind of salsa equally comfortable as a side to your chips or spooned over grilled meat.
Fresh pineapple makes for a bright and sweet salsa when cut up and used as is, but it's even better when you take some time to roast it first. High heat transforms pineapple into a deeper, more sophisticated version of itself.

Think: hints of smoky caramel and brown sugar. Sounds good, doesn't it?" from Recipes from the Kitchen website
Roasted Pineapple Salsa
Serves 2 to 4

1/2 pineapple, peeled, cored, and diced; 1 tablespoon canola oil; 2 shallots, diced; 1/4 cup fresh mint, chopped; 1/4 teaspoon cayenne pepper; Kosher salt
Preheat the oven to 230°C. Toss the diced pineapple with the oil, and spread in a single layer on a parchment-lined baking sheet. Roast for 10 to 15 minutes, tossing once halfway through. Roast until golden-brown. Remove from the oven and cool completely.
Once the pineapple has cooled, mix it in a medium bowl along with the shallots, mint, and cayenne pepper. Season to taste with salt, and serve.

Recipe Notes:
The pineapple can be roasted ahead of time and stored in the refrigerator until you prepare the salsa.
The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve.

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