Tuesday, March 03, 2009

Roasted Pineapple Tomato Salsa

This recipe came about during a tomato recall when I could only find one small package of grape tomatoes at the store. And even the grape tomatoes were getting all cleaned out. June 8, 2008? Was there a sporting event on that day?


Roasted Pineapple Tomato Salsa 1

Roasted Pineapple Tomato Salsa

You'll need:
1 cup pineapple, diced
1 cup grape tomatoes or 2 large tomatoes, diced
1 onion, diced
1 or 2 peppers of your choice, diced
4 cloves garlic
1/2 tsp salt
1/2 lemon, juiced

Cut up the pineapple, tomatoes, onion, and peppers. Sprinkle 1/2 tsp salt over the batch.

Bake in a 350 degree oven for half an hour.


Roasted Pineapple Tomato Salsa 2

Until peppers and tomatoes are charred to your liking.


Roasted Pineapple Tomato Salsa 3

Puree in a food processor. Add the juice of 1/2 lemon. Taste and adjust salt if necessary.

Serve with chips.


Roasted Pineapple Tomato Salsa 4

Enjoy!

Some other Mexican salsa recipes you might like:

*****
1 year ago today, ga hap mam gung (Vietnamese steamed chicken with ginger fish sauce).
2 years ago today, the spareness of the J. Paul Getty Center and Museum in the winter.
at

No comments:

Post a Comment

Thank you for stopping by. I try to respond in a timely manner, but am not always able to do so. If you're awaiting a response, check the post in which the comment is made or click the "Notify me" option.

If you're not a blogger and you'd like to leave a comment, you can do so using your Google/Gmail account.

I welcome questions, discussions, and feedback, but please be mindful that this is my home online. I reserve the right to delete any comment that is anonymous or unknown, rude, promotional, or has a link.

Thank you for reading!