Pineapple Habanero Salsa

This delicious roasted pineapple habanero salsa is a perfect blend of sweet, heat, and acid. It's amazing with chips, dolloped on everything from eggs to steak to salad, or incorporated into your favorite Mexican dishes!

5 from 106 votes

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Course: Condiment, Side Dish, Snack

Cuisine: Mexican, Tex-Mex

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 33kcal

Equipment

Baking Sheet
Kitchen Knife
Paring Knife
Mini Food Processor or Food Processor, or Blender

Ingredients

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

Instructions

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.

Notes

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.

Nutrition