- 4 roma tomatoes small to medium, sliced in half lengthwise
- 2 cups chopped pineapple about 1 20 oz can, juice strained
- 1 to 2 habanero peppers sliced in half, deveined and deseeded
- ½ white onion peeled and quartered
- 1 clove garlic skin removed
- 1 to 2 limes juice of, about 2 to 4 tablespoons
- 1 cup chopped fresh cilantro
- kosher salt to taste
- olive oil spray optional, for roasting
Place the tomatoes, onion, habanero, and pineapple on a sheet tray.
Roast in a 400 degree Fahrenheit oven for about 30 minutes, until the edges start to darken.
Add all ingredients to a mini food processor, food processor, or high speed blender.
Blend until you reach your desired consistency and serve.
- I recommend a slightly thick sauce without too many large chunks or you may get a very spicy bite of habanero.
- Using a paring knife to devein the habaneros will limit the chance of it spraying and potentially getting in your eyes.
- Wear gloves when handling habaneros. This will prevent any potential burning when you undoubtedly touch your face later that day. Plastic gloves are excellent for this.
- This salsa can be stored for about a week in the fridge.
- You can freeze roasted salsa, as well. Store it in an airtight container (I like to use gallon freezer bags). It should stay fresh for up to 4 months.
Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 153mg | Fiber: 1g | Sugar: 5g | Vitamin A: 433IU | Vitamin C: 29mg | Calcium: 15mg | Iron: 0.3mg