Recipe - Roasted Pineapple Carrot Salsa

1 md Pineapple; ripe
1 teaspoon Dark sesame oil
1/8 teaspoon Red pepper; ground
1 Sweet onions; cut or sliced up 1inch
thick
1 lg Jalapeno; seeded and halved
2 tablespoon Red bell pepper; minced
One half cup Carrot; chopped
2 tablespoon Lime juice; fresh
2 tablespoon Pineapple juice
1 tablespoon Cider vinegar
1 teaspoon Brown sugar
1 teaspoon Ginger; fresh, peeled and
; grated
1/8 teaspoon Allspice; ground

Preheat oven to 450 degrees. Cut both ends off of pineapple using a large
sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp
lengthwise into quarters. Remove core from quarters; discard core. Reserve
2 quarters for another use. Combine sesame oil and ground red pepper, and
brush over 2 pineapple quarters, onion slice, and cut or sliced up jalapeno pepper.

Place pineapple on a baking sheet, and bake at 450 degrees for 15 minutes.
Add onion, and bake an additional 10 minutes. Add cut or sliced up jalapeno pepper,
and bake an additional 10 minutes or until pineapple, onion, and jalapeno
are lightly browned. Remove from oven, and cool. Dice pineapple, onion, and
jalapeno, and combine with minced bell pepper in a medium bowl. Cook carrot
in boiling water 4 minutes or until crisptender.

Combine carrot, lime juice, and remaining ingredients. Add to pineapple
mixture; stir well.

Yield: 2One half cups (serving size: One fourth cup).

Converted by MM_Buster v2.0l.