Cranberries might seem out of place in a salsa, but their zesty crunch anchors this mix of roasted pineapple, onion, and cilantro. Besides, what would Thanksgiving be without cranberries?
Salsa, without cilantro, can be made 3 days ahead and chilled. Bring to room temperature and add cilantro before serving.
Recipe information
Total Time
2 3/4 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F with rack in upper third.
Step 2
Toss pineapple and onion with oil and 1/2 teaspoon salt in a large 4-sided sheet pan, then roast, stirring occasionally, until charred in spots, 40 minutes to 1 hour.
Step 3
Meanwhile, pulse cranberries in a food processor until coarsely chopped, then transfer to a large bowl and stir in 1/3 cup brown sugar.
Step 4
Add hot roasted-pineapple mixture, stirring until sugar has dissolved, then stir in citrus juice. Season with brown sugar and salt. Cool, then stir in cilantro. Let stand, covered, 1 hour.
