Fire-Grilled Pineapple Salsa

By mahto

Ingredients

• 1 pineapple
• Olive oil (optional)
• 3 tablespoons diced red onion
• 1 tablespoon freshly squeezed lime juice (from 1 medium lime)
• 1/2 teaspoon minced habanero pepper, preferably red (to add color)
• 3 tablespoons cilantro leaves, coarsely chopped
• Salt

Details

Servings 1
Adapted from washingtonpost.com

Preparation

Step 1

Be sure to wear gloves when chopping the habanero pepper. Otherwise, you could transfer its heat to your eyes or other tender parts of your body.

Make Ahead:

The pineapple can be grilled up to 2 days before you plan to use it. The assembled salsa keeps well in a sealed container in the refrigerator for 3 days.

Directions

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.

Transfer the pineapple wedges to a cutting board. When they're cool enough to handle, after about 5 minutes, dice the pineapple to yield about 1 cup and transfer it to a medium bowl. If you have more pineapple than you need, reserve the remainder for another purpose, such as an ice cream topping or an addition to a fruit salad.

Add the onion, lime juice, habanero and cilantro to the pineapple, and season with salt to taste. Stir to combine. Serve at room temperature, or cover, refrigerate and serve chilled.