Roasted Pineapple-Habanero Salsa Recipe
User Reviews
5
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Prep Time
4 hrs 10 mins
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Cook Time
50 mins
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Total Time
5 hrs
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Servings
5
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Calories
42 kcal
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Course
Appetizer, Condiments
Roasted Pineapple-Habanero Salsa Recipe
Description
The Roasted Pineapple-Habanero Salsa recipe combines chopped pineapple, tomatillos, habanero peppers, and jalapeño peppers that are roasted to develop smoky, slightly caramelized flavors. Roasting the tomatillos and peppers until their skins char brings out a complex sweetness and mellows the sharp bite typically present in raw peppers and tomatillos. The pineapple slices add a fruity sweetness with slight caramel notes from roasting. After roasting, all ingredients are processed with lime juice and chopped cilantro until smooth, resulting in a thick yet pourable salsa that balances sweet, acidic, and spicy elements.
This salsa offers a noticeable but pleasant heat that blooms gradually rather than overwhelming immediately. Its bright acidity from lime juice complements grilled meats, fish, or vegetarian dishes well, and it also works as a flavorful dip for tortilla chips. Carrying both sweetness and heat, it pairs nicely with dishes needing a fresh, tangy contrast.
Chill the salsa for a few hours before serving to let the flavors meld and deepen. The recipe recommends using freshly chopped cilantro and adjusting salt to taste. The roasting step is key to the salsa’s character, providing the smoky depth and softened heat.
Ingredients
- pineapple chopped, fruit from half
- 3 tomatillos
- 2 habanero pepper
- 2 jalapeno pepper
- 3 tablespoons cilantro fresh, chopped
- lime juice from 1
- salt to taste
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
- The heat level is moderate and pleasant, with a gradual build rather than sharp bite.
- Roasting the ingredients enhances sweetness and adds smoky undertones.
- Chill the salsa for at least 4 hours before serving to allow flavors to meld.
- Adjust salt and lime juice to balance acidity and seasoning to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 10g | 3% |
| Sodium | 1mg | 0% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 46.4mg | 52% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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