Roasted Pineapple and Pepper Salsa
- Level: Intermediate
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 123
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 26
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 472
- Total: 1 hr 12 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 2 min
Ingredients
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
Directions
- 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.