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Tomato-Pineapple Salsa

Ingredients

  • 10 ounce diced pineapple (⅓ inch)
  • 1/2 cup Corona Extra beer
  • 2 teaspoons sugar (or more to taste)
  • 1 pound tomatoes, cored
  • 1/2 cup finely chopped red onion
  • 1 tablespoon fresh lime juice (generous portion)
  • 2 teaspoons minced habanero chile (about half a chile), with seeds
  • 1 1/8 teaspoons fine salt
  • 2 tablespoons chopped cilantro

Prep Time:

20 minutes

Cook Time:

1 hour 45 minutes

Serves:

—

The lime juice and heat from the chiles are both essential flavors of this Mexican-style salsa, adding
excitement to the roasted tomato and gentle tartness from pineapple. It is a wonderful
accompaniment to any grilled meats specially beef cuts, so light up the grill this summer and enjoy.

Adding a splash of beer to a fruit salsa like this one brings a depth and complexity that works well with meats, such as grilled steak. The beer’s flavor will stay happily in the background, adding just the right twist.

View this video to see how it’s done.

Chile peppers are one of the most influential ingredients in authentic, Mexican cooking. More than 3,000 varieties of peppers, ranging from jalapeños and poblanos, to hot habañeros and serranos, originated in Mexico and parts of South America.

The bright orange or red Habañero pepper is extremely spicy and should be used sparingly in recipes.

Since the capsaicin in habañeros is so strong, make sure to use rubber gloves when cutting the peppers.

If you want a bit milder kick, you can cut out the seeds within the pepper to help tame the heat for your salsa or hot sauce recipes.

Makes : 2½ – 3 cups
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Preparation

  1. Toss together pineapple, beer and sugar in a bowl and let macerate for 1 hour.
  2. Preheat a toaster oven to 450°F then put the tomatoes cored side up on a small baking pan and bake until charred and softened to the core, 20 to 25 minutes. Peel the tomatoes and coarsely chop, or crush with fingers in a bowl, retaining seeds and juices.
  3. Stir onion, lime juice, habanero and salt with tomatoes and make sure the salt level is justright. Stir in pineapple mixture and cilantro just before serving. Makes 2 1/2 - 3 cups.