Simple and fresh roasted pineapple habanero salsa that takes just 15 minutes to make. Spicy with a touch of sweetness.
A few weeks ago I attended a festival and purchased a basket of locally grown habanero peppers. I got to thinking about what I might do with them and got stuck on the idea of a pineapple habanero salsa.
Typically I don’t like my salsa to be sweet…in fact normally I despise sweet salsa. I decided to give it a shot however and boy I’m glad I did!
Since I had control over how much pineapple to add l I was able to adjust it to the perfect level of sweetness. This pineapple habanero salsa ended up perfectly balanced (in my opinion). Upon taking a bite you are first hit with the sweet pineapple flavor followed by a kick of spicy habanero that lingers until your next bite.
This salsa is great with chips, but even better on these carne asada tacos.
So what do you need to make this salsa?
- Tomatillos: Although often used in salsa verde’s, tomatillos provide the perfect base for this salsa. They can be found year-round at most supermarkets.
- Pineapple: Fresh pineapple is a must!
- Habanero peppers
- Apple cider vinegar
How do you make roasted pineapple habanero salsa? (+ tips)
As I mentioned before, it is so easy! Begin by preparing your ingredients. Remove the husks from the tomatillos. They are a bit sticky and often have dirt on them so it is important to then wash them. Cut off the stem end of the tomatillos and then halve them.
For the pineapple, slice off the crown and bottom and then trim off the skin. Cut the pineapple into slices/rings. Remove the core from two to three slices and cut the pineapple into chunks. You will need about 1/2 cup total.
Cut the stem end off of two habanero peppers.
Turn on broiler on high setting. Allow five minutes to heat.
Meanwhile place tomatillos, pineapple, and habanero peppers on greased baking sheet. Broil for ten minutes on the middle oven rack flipping habaneros after five minutes.
Remove from oven and add all of the ingredients to a food processor or blender. Blend for 30 seconds or until smooth.
How to store
Refrigerate in an airtight container for up to one week.
If you make this roasted pineapple habanero salsa I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 1 pound tomatillos, husked
- 1/2 cup fresh pineapple chunks
- 2 habanero peppers, destemmed
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
- Heat broiler to high at least five minutes prior to use.
- Arrange tomatillos, pineapple, and habaneros on a greased baking sheet.
- Broil for 10 minutes or until tomatillo and habanero skins are browned and blistered.
- Remove from oven and transfer to a blender. Add apple cider vinegar and salt. Pulse until smooth. Serve warm or chill for at least one hour.
Storage: Refrigerate in an airtight container for up to one week.
Nutrition Information:Yield: 9 Serving Size: 1/4 cup
Amount Per Serving: Calories: 32Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 30mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc