Pineapple Habanero SalsaRita Maas
For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet."
Active time: 25 min Start to finish: 1 hr
Cooks' note:
· Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Yield
Makes about 2 cups
Ingredients
1/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups)
2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands
2 tablespoons fresh lime juice
1 tablespoon mild molasses
3 scallions, finely chopped
1/4 to 1/2 teaspoon minced seeded habanero or Scotch bonnet chile
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
Preparation
Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
