This Tomato-Pineapple Salsa is a wonderful accompaniment to grilled meats, especially beef. The lime juice and chilis add some punch to perfectly complement the roasted tomato and pineapple.
Adding a splash of beer to a fruit salsa like this one adds depth and complexity. The beer’s flavor will stay happily in the background, adding just the right nuance.
Since the capsaicin in habañeros is so strong, make sure to use rubber gloves when cutting the peppers.
This recipe yields 2-1/2 to 3 cups.
- 10 ounces diced pineapple (1/3-inch pieces)
- 1/2 cup Corona or your favorite Mexican beer
- 2 teaspoons sugar (or more to taste)
- 1 pound tomatoes, cored
- 1/2 cup red onion, finely chopped
- 1 tablespoon fresh lime juice
- 2 teaspoons minced habanero chili (about half a chili), with seeds
- 1-1/8 teaspoons fine salt
- 2 tablespoons cilantro, chopped
- 1 Toss together pineapple, beer and sugar in a bowl and let soak for 1 hour.
- 2 Preheat a toaster oven to 450°F.
- 3 Place tomatoes cored side up on small baking pan. Bake until charred and softened to the core, 20-25 minutes.
- 4 Peel the tomatoes and coarsely chop, or crush with fingers in a bowl, retaining seeds and juices.
- 5 Stir onion, lime juice, habanero and salt with tomatoes and salt to taste.
- 6 Add pineapple mixture and cilantro just before serving and stir well.