Salsa De Piña Asada Recipes

SALSA DE PIñA ASADA

Steps:

• Precalienta la parrilla a fuego medio-alto. Inserta los trozos de piña en brochetas. Pincélalas con 2 cucharadas del aderezo. Guarda el resto del aderezo para usarlo después.
• Coloca las brochetas sobre la parrilla; cocínalas de 3 a 5 minutos de cada lado o hasta que estén tiernas.
• Retira la piña de las brochetas. Pica la fruta; colócala en un recipiente pequeño. Agrega las 2 cucharadas del aderezo restante, la cebolla, el cilantro y el chile jalapeño; mézclalos ligeramente.

ROASTED TOMATO SALSA (SALSA ASADA)

Steps:

• Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.
• Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper.
• Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.

SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA

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.

PINA ASADA

Steps:

• Pre-heat the broiler (this can also be made on an outdoor grill).
• Using a large, sharp knife, cut off the leaves of the pineapple; slice a bit off the base so as to make it steady; and then, slicing from top to bottom on the bias, remove as much of the 'eyes' as possible.
• Turn the pineapple on its side and slice it into 1/2" rounds.
• Using a paring knife or a biscuit cutter, core the slices.
• Arrange the pineapple rings on a sheetpan covered with foil.
• Or, drain a can of pineapple rings and place them on the sheet pan lined with foil--but it won't be as much fun.
• In a small bowl, mix the remaining ingredients together.
• Brush the pineapple with half the mixture and broil it for about two minutes.
• Carefully turn the slices, coat the second side with the glaze and broil that side until carmelized and bubbly.
• Enjoy!

SALSA DE PINA PICANTE (FRESH PINEAPPLE SALSA)

Steps:

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

SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR

Steps:

• Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
• Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
• Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.