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Salsa: Roasted Pepper Caramelized Pineapple Salsa

Source of Recipe

Bob Evans


List of Ingredients

1 ¾ cups fresh pineapple, diced
3 Tbsp. olive oil, divided
½ red pepper
½ yellow pepper
1 poblano or Anaheim pepper
1/8 tsp. powdered ginger
¼ tsp. chopped mint leaves
3 Tbsp. chopped chives
4 Tbsp. finely chopped red onion
2 Tbsp. white wine vinegar
¼ tsp. minced garlic



Recipe

Preheat oven to 375F. Caramelize pineapple in hot saucepan in 1 Tbsp. olive oil until nicely colored. Remove from heat and chill. Split peppers in half and seed. Roast in oven 25 to 30 minutes. Remove and wrap in plastic wrap to steam 10 minutes. Rinse peppers under running water, remove skin and dice. Combine all remaining ingredients (including 2 Tbsp. remaining olive oil) with pineapple and roasted peppers. Allow to sit at least ½ hour before serving.

Serves 6 - 8