Roasted Pineapple-Carrot Salsa

Name: Roasted Pineapple-Carrot Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon brown sugar; 118 milliliters chopped carrot; 1 Tbsp cider vinegar; 1 teaspoon dark sesame oil; 1 teaspoon grated peeled fresh ginger; 0 teaspoons ground allspice; 0 teaspoons ground red pepper; 1 large jalapeno pepper, sliced lengthwise and seeded; 2 Tbsps fresh lime juice; 1 medium ripe pineapple; 2 Tbsps pineapple juice; 2 Tbsps diced red bell pepper; 1 slice (1-inch-thick) slice sweet onion

Roasted Pineapple-Carrot Salsa

Roasted Pineapple-Carrot Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 8. One serving contains 72 calories, 1g of protein, and 1g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine. A mixture of brown sugar, jalapeno pepper, ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat oven to 45

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Oven

Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind.

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Pineapple

Beef

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Knife

Cut pineapple pulp lengthwise into quarters.

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Pineapple

Remove core from quarters; discard core. Reserve 2 quarters for another use.

Combine sesame oil and ground red pepper, and brush over 2 pineapple quarters, onion slice, and sliced jalapeno pepper.

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Ground Cayenne Pepper

Jalapeno Pepper

Sesame Oil

Pineapple

Onion

Place pineapple on a baking sheet, and bake at 450 for 15 minutes.

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Pineapple

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Baking Sheet

Oven

Add onion, and bake an additional 10 minutes.

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Onion

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Oven

Add sliced jalapeno pepper, and bake an additional 10 minutes or until pineapple, onion, and jalapeno are lightly browned.

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Jalapeno Pepper

Pineapple

Onion

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Oven

Remove from oven, and cool. Dice pineapple, onion, and jalapeno, and combine with diced bell pepper in a medium bowl.

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Bell Pepper

Pineapple

Jalapeno Pepper

Onion

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Bowl

Oven

Cook carrot in boiling water 4 minutes or until crisp-tender.

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Carrot

Water

Combine carrot, lime juice, and remaining ingredients.

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Lime Juice

Carrot

Add to pineapple mixture; stir well.

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Pineapple

Equipment

Ingredients

Servings:

1teaspoon

brown sugar 118milliliters

chopped carrot 1Tbsp

cider vinegar 1teaspoon

dark sesame oil 1teaspoon

grated peeled fresh ginger 0teaspoons

ground allspice 0teaspoons

ground red pepper 1large

jalapeno pepper, sliced lengthwise and seeded 2Tbsps

fresh lime juice 1medium

ripe pineapple 2Tbsps

pineapple juice 2Tbsps

diced red bell pepper 1slice

(1-inch-thick) slice sweet onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.