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
Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind.
Cut pineapple pulp lengthwise into quarters.
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.
Place pineapple on a baking sheet, and bake at 450 for 15 minutes.
Add onion, and bake an additional 10 minutes.
Add sliced jalapeno pepper, and bake an additional 10 minutes or until pineapple, onion, and jalapeno are lightly browned.
Remove from oven, and cool. Dice pineapple, onion, and jalapeno, and combine with diced bell pepper in a medium bowl.
Cook carrot in boiling water 4 minutes or until crisp-tender.
Combine carrot, lime juice, and remaining ingredients.
Add to pineapple mixture; stir well.
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.
Dragonette Cellars Sta. Rita Hills Pinot Noir
2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.