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Salsa de Piña Tatemada

This sweet and spicy salsa gets its punch from a combination of grilled pineapple, red onion, and habaneros.


  • 3 garlic cloves, peeled

  • 1 medium-size red onion, finely chopped (about 1 1/2 cups)

  • 1 medium (about 3-pound) pineapple, peeled, cored, and cut into 3/4-inch-thick slices

  • 2 fresh habanero chiles, stemmed

  • 2 tablespoons fresh lime juice

  • 1 teaspoon fine sea salt, plus more to taste

  • 1/4 cup olive oil

  • 1/2 cup finely chopped fresh parsley

Recipe Direction :

  1. Preheat grill to high (450°F to 500°F). Place garlic cloves and onion on 2 separate pieces of aluminum foil; fold each to create sealed packets. Place packets directly on grill grate; cook, uncovered, turning occasionally, until garlic and onion have softened, about 15 minutes.

  2. Meanwhile, place pineapple slices and chiles on oiled grates. Grill, uncovered, until pineapple is well marked, flipping once, 3 to 5 minutes per side, and skin on chiles is evenly charred, flipping often, 5 to 6 minutes. Transfer to a cutting board, and let cool 5 minutes.

  3. Chop pineapple into 1/4-inch pieces, and transfer to a large bowl. Stir in grilled onion and lime juice. Set aside.

  4. Add salt and grilled garlic to a molcajete (see Note), and grind garlic to a smooth paste. Gradually add chiles and olive oil, grinding until mixture forms a mostly smooth paste.

  5. Add chile paste to bowl with pineapple mixture. Stir in parsley, and season with additional salt to taste.