Name: Pineapple Habanero Salsa
Yield: Makes about 2 cups
Ingredients: 1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups); 2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands; 2 tablespoons fresh lime juice; 1 tablespoon mild molasses; 3 scallions, finely chopped; 1/4 to 1/2 teaspoon minced seeded habanero or Scotch bonnet chile; 1 teaspoon chopped fresh thyme; 3/4 teaspoon salt; 1/4 teaspoon ground allspice

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Pineapple Habanero SalsaRita Maas

For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet."

Active time: 25 min Start to finish: 1 hr

Cooks' note:

· Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe information

Yield
Makes about 2 cups

Ingredients

1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups)

2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands

2 tablespoons fresh lime juice

1 tablespoon mild molasses

3 scallions, finely chopped

1/4 to 1/2 teaspoon minced seeded habanero or Scotch bonnet chile

1 teaspoon chopped fresh thyme

3/4 teaspoon salt

1/4 teaspoon ground allspice

Preparation

Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.

TagsSalsa Condiment Pineapple Fruit Habanero Chile Chile Vegetable Scotch Bonnet Molasses Scallion Onion Root Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy Make Ahead No-Cook Gourmet

Recipe information

Ingredients

Preparation

Recipe notes