Pineapple Habanero Salsa
I love using fresh fruits in my summertime salsas. When you get it right, the balance of the sweet with heat is perfect. I roasted the pineapple rings on the grill to add a subtle layer of smoky flavor. Don't let the sweetness of the pineapple fool you - when the heat from the habanero kicks in - you know you are dealing with a spicy salsa!
So why Habanero Peppers? While these are crazy hot when overused, if you add just enough they add a level of heat and flavor that can't be beat. We paired this salsa with some Mexican inspired Grilled Tilapia Tostados.
This salsa is very low in saturated fat, cholesterol and sodium while being loaded with nutrients - especially Fiber, Vitamin A, Thiamin, Vitamin B6, Vitamin C and Folate. Now of course because of the pineapple, a good amount of the calories are derived from sugar.
- 1 teaspoon of Crushed Habanero Chiles (add more if you dare!)
- 1 sweet red green or bell pepper, diced
- 1 Tablespoon Dried Cilantro
- 1 Tablespoon fresh lime juice
- 1 pineapple peeled, cored and cut into 1/4 inch thick rings
- Place pineapple rings on a med high grill and cook on each side about 4-6 minutes until heated through and pineapple starts to caramelize.
- Remove from heat, let cool, dice
- Combine Crushed Habanero Chile flakes, bell pepper, cilantro, lime juice and cooled pineapple in a bowl, stir to combine.
- Refrigerate for about 20 minutes to infuse flavors before serving
