Jamaican Jerk Salsa with Campari® and Pineapple
2-4Jamaican Jerk Salsa with Campari® and PineappleServes 2-4
1010 Mins 20 Mins 30 Mins
- 4 Campari® Tomatoes, halved
- 1 cup pineapple chunks
- 2 Tbsp. extra virgin olive oil
- Kosher salt
- 1 cloves garlic, grated
- 1 habanero pepper, seeded and finely chopped
- ½ cup red onion, finely chopped
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- ½ tsp. Jamaican jerk seasoning
- Preheat oven to 400ºF. Place halved tomatoes and pineapple chunks on a parchment-lined baking sheet. Drizzle with extra virgin olive oil and season with Kosher salt. Roast for 15-20 minutes. Let cool to room temperature.
- Add the roasted tomatoes, red onions, garlic and pineapple chunks to a bowl. Lightly sprinkle in Kosher salt, habanero pepper and Jamaican jerk seasoning. Garnish with fresh cilantro and serve.
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