Roasted Pineapple-Habanero Chile Salsa - cooking recipe

Ingredients

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
1 orange or red habanero chile, dry-roasted, seeded, and minced (page 154)
1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice

Preparation

In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.