Spicy with a touch of sweetness, this roasted pineapple habanero salsa is simple to prepare in just 15-minutes.
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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.
Ingredients (+ notes & substitutions)
- Tomatillos: Often used in salsa verde, tomatillos provide the perfect base for this salsa. Although they may look like tomatoes, they are actually a husked fruit that belong to the nightshade family. Choose tomatillos that have filled out their husk and are firm rather than mushy and shriveled. After removing the husks it is important to rinse them as they are often dirty and sticky. They can be found year-round at most supermarkets.
- Pineapple: Fresh pineapple is a must!
- Habanero peppers: I leave the seeds and membranes intact but you could remove them if you prefer in order to tame the heat.
- Apple cider vinegar: To bring brightness and balance. You could substitute for lime juice.
How to make roasted pineapple habanero salsa (+ tips)
- Set your broiler to high at least five minutes prior to use.
- Arrange the tomatillos, pineapple, and habaneros on a medium baking sheet and broil for 10-minutes or until the tomatillos and habanero skins are browned and blistered. **For easier clean-up, line your baking sheet with parchment paper.
3. Remove from the oven and transfer everything to a blender. Add apple cider vinegar and salt and pulse until smooth. Serve warm or chill for at least one hour and then serve.
How to store
Refrigerate in an airtight container for up to one week.
What to serve with this salsa:
- Carne Asada Tacos: Carne asada tacos made with tender marinated skirt steak and piled with all your favorite toppings including roasted pineapple habanero salsa.
- Carne Asada Quesadillas: Loaded with tender marinated steak, plenty of cheese, and pico de gallo; these hearty carne asada quesadillas are the perfect no-hassle weeknight dinner.
- Dutch Oven Carnitas: Dutch oven carnitas is prepared by slow-cooking pork until tender and succulent, then crisping it up under a broiler resulting in the perfect combination of textures. This delicious Mexican pork dish is simple to prepare and can be served in a variety of ways. Naturally gluten-free and keto adaptable.
More fruity salsa recipes you may enjoy:
- Habanero Peach Salsa: This 5-minute habanero peach salsa has quickly become one of my favorites. The habanero packs a fiery punch while the juicy fresh peaches sweeten it up, creating a perfect balance of flavors. Naturally vegan and gluten-free.
- Pineapple Pico de Gallo: This fresh and summery pineapple pico de gallo can be served with chips or as the perfect finishing touch to pork or fish tacos. It takes just five minutes to prepare with only a handful of ingredients and is naturally vegan and gluten-free.
- Mango Pico de Gallo: Sweet with a little bit of heat, this fresh and vibrant mango pico de gallo is the perfect balance of flavors. Serve this simple 10-minute salsa as is with chips for dipping or on grilled chicken or fish for a complete meal. Naturally gluten-free and vegan.
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