Roasted Pineapple Carrot Salsa

Recipe Ingredients

1 cup	237ml	Pineapple - ripe (medium)
1 teaspoon	5ml	Dark sesame oil
1/8 teaspoon	0.6ml	Red pepper - ground
1		Sweet onions - sliced 1-inch thick
1		Jalapeno - seeded and halved (large)
2 tablespoons	30ml	Red bell pepper - diced
1/2 cup	55g / 1.9oz	Carrot - chopped
2 tablespoons	30ml	Lime juice - fresh
2 tablespoons	30ml	Pineapple juice
1 tablespoon	15ml	Cider vinegar
1 teaspoon	5ml	Brown sugar
1 teaspoon	5ml	Ginger - fresh, peeled and grated
1/8 teaspoon	0.6ml	Allspice - ground

Recipe Instructions

Preheat oven to 450F.

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 degrees 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.

Yield: 2-1/2 cups (serving size: 1/4 cup).

Source:
Rick Bayless' TV Show "Mexico One Dish At A Time"

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