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

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.



Until peppers and tomatoes are charred to your liking.



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

Serve with chips.



Enjoy!

Some other Mexican salsa recipes you might like:

Guacamole
Mango Salsa
Nachos, Texas-Style
Salsa Fresca
Salsa Verde with Roasted Tomatillos

*****
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.