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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


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.

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