Salsa De Piña Asada Con Habanero Roasted Pineapple Salsa Recipes

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PINEAPPLE-HABANERO SALSA



Pineapple-Habanero Salsa image

Provided by Jeffrey Saad

Time 15m

Yield 10 servings

Number Of Ingredients 6

1 1/2 cups chopped fresh pineapple
1/2 cup fresh cilantro
1 orange habanero chile pepper, stemmed and chopped (remove seeds for less heat)
1/2 cup chopped white onion
1 tablespoon fresh lime juice
Kosher salt

Steps:

  • Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.

PINEAPPLE SALSA



Pineapple Salsa image

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I've called for a single jalapeño. You could use two if you like. Just keep all the flavors in balance - sweet, salty, sour and fiery. It's terrific on pork and with grilled fish, on tacos or as an accompaniment to breakfast eggs.

Provided by Sam Sifton

Categories     condiments, side dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

2 teaspoons chile powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 medium pineapple, peeled, cored and cut into dice
1 medium red onion, peeled and diced
1 jalapeño, seeded and diced
1 tablespoon lime juice, or to taste
1/4 cup chopped fresh cilantro leaves

Steps:

  • In a small bowl, mix together the chile powder, salt and ground coriander.
  • In a medium bowl, toss together the pineapple, onion and jalapeño, then add the lime juice and cilantro leaves, and season to taste with the spice mixture.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 175 milligrams, Sugar 6 grams

SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA



Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa image

Provided by Roberto Santibañez

Categories     Sauce     Roast     Vegetarian     Quick & Easy     Cinco de Mayo     Pineapple     Healthy     Vegan     Party     Cilantro     Chile Pepper

Yield Makes 2 1/2 cups

Number Of Ingredients 7

4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
1/4 cup mild olive oil or vegetable oil
1 medium red onion, finely chopped (1 cup)
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Steps:

  • Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
  • Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
  • Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
  • This salsa keeps in the refrigerator for up to one day.

ROASTED PINEAPPLE AND PEPPER SALSA



Roasted Pineapple and Pepper Salsa image

Provided by Guy Fieri

Categories     appetizer

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced

Steps:

  • Heat grill or grill pan to high.
  • Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
  • In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

PINEAPPLE HABANERO SALSA



Pineapple Habanero Salsa image

This is a nice salsa that is especially good with any seafood. It goes particularly well with fresh Hawaiian ahi. I usually use a jalapeno pepper instead of the habanero to cool it down a notch. From Bon Appetit.

Provided by lazyme

Categories     Low Protein

Time 40m

Yield 2 cups

Number Of Ingredients 9

1/2 pineapple, cored, peeled, rind reserved, coarsely chopped (2 cups)
2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands
2 tablespoons fresh lime juice
1 tablespoon molasses, mild
3 scallions, finely chopped
1/4 teaspoon habaneros (1/4 to 1/2) or 1/4 teaspoon scotch bonnet pepper, seeded and minced (1/4 to 1/2)
1 teaspoon fresh thyme, chopped
3/4 teaspoon salt
1/4 teaspoon ground allspice

Steps:

  • Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
  • Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Nutrition Facts : Calories 105.8, Fat 0.2, Sodium 881.4, Carbohydrate 27.6, Fiber 2.4, Sugar 18.8, Protein 1.2

SALSA DE PINA PICANTE (FRESH PINEAPPLE SALSA)



Salsa De Pina Picante (Fresh Pineapple Salsa) image

Sweet and tart tangy pineapple salsa from Roberto Santibanez. A sweeter pepper could be substituted if the jalapeño is too spicy for your tastes.

Provided by Random Rachel

Categories     Sauces

Time 10m

Yield 1 1/3 cups

Number Of Ingredients 8

1 cup fresh pineapple, finely chopped
1/4 cup cilantro, finely chopped
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 jalapenos, stemmed and minced
1/2 small red onion, minced

Steps:

  • Mix all the ingredients together in a large bowl. Serve at room temperature.

Nutrition Facts : Calories 118.6, Fat 0.3, SaturatedFat 0.1, Sodium 1347, Carbohydrate 30.7, Fiber 3.1, Sugar 21.9, Protein 1.5

ROASTED PINEAPPLE-HABANERO CHILE SALSA



Roasted Pineapple-Habanero Chile Salsa image

Provided by Mark Miller

Categories     Sauce     Side     Pineapple     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield makes 3 1/2 cups

Number Of Ingredients 5

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
1 orange or red habanero chile, dry-roasted, seeded, and minced (page 154)
1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice

Steps:

  • 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 pineapples 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.

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