Roasted Pineapple-Habanero Salsa Recipe

Name: Roasted Pineapple-Habanero Salsa Recipe
Prep time: 4 h 10 min
Cook time: 50 min
Total time: 5 h
Yield: 5 serving
Ingredients: Fruit from half a pineapple; 3 tomatillos; 2 habanero peppers; 2 Jalapeno peppers; 3 tablespoons fresh chopped cilantro; juice from 1 lime; salt to taste

User Reviews

5.0

42 reviews

Excellent

Prep Time
4 hrs 10 mins
Cook Time
10 mins
Total Time
5 hrs
Servings
5
Calories
42 kcal
Course
Appetizer, Condiments
Cuisine
American, Mexican

Roasted Pineapple-Habanero Salsa Recipe

Winston Rice

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Pineapple and habanero are a perfect pairing of sweet and heat, and always achieve satisfying salsa results. This habanero salsa recipe incorporates roasted pineapple and habanero peppers for a deeper flavor.

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Ingredients

Servings

Fruit from half a pineapple chopped
3 tomatillos
2 habanero peppers
2 Jalapeno peppers
3 tablespoons fresh chopped cilantro
juice from 1 lime
salt to taste

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Instructions

First, slice in half your peeled and rinsed tomatillos, jalapenos and habanero peppers. Set them onto a lightly oiled baking sheet.
Slice open the pineapple. Remove the skin and core from half of the pineapple (save the rest for another use) and slice it into 3/4 inch slices. Spread them out on a lightly oiled baking sheet.
Bake both sheets at 400 degrees F for 25-30 minutes, or until the the pepper and tomatillo skins char, bubble up and loosen. You can peel and the skins if you'd like. The pineapple will have a slight char to them when roasted.
Next, add all of the roasted ingredients to a food processor, along with lime juice, cilantro and a bit of salt. Process until smooth.
Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle. Can be served right away.

Notes

Heat Factor: Hot, though it's a pleasant blooming heat, nothing stark or biting. Very fresh and enjoyable.

Nutrition Information

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Calories 42kcal (2%) Carbohydrates 10g (3%) Sodium 1mg (0%) Potassium 153mg (4%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 175IU (4%) Vitamin C 46.4mg (52%) Calcium 9mg (1%) Iron 0.4mg (2%)