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27 January 2019

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. And it’s super easy to make.

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.

And YEP, it really is super easy to make. SUPER EASY!

I love easy.

Habanero peppers and a pineapple

Game Day is well on the way and to me, game day means SALSA, so I’ve been busting out some great Salsa Recipes lately.

Salsa is the perfect game day or party food snack. There is always a home on the appetizer table for a good salsa.

Especially this one, with it’s one-two combination of sweet and heat.

Let’s talk about how we make it, shall we?

How to Make Roasted Pineapple-Habanero Salsa – the Recipe Method

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.

Roasted tomatillos, jalapenos and habanero peppers

The pineapple will have a slight char to them when roasted.

Roasted pineapple

Next, add all of the roasted ingredients to a food processor, along with lime juice, cilantro and a bit of salt.

All of the ingredients for our Roasted Pineapple Habanero Salsa recipe, ready to process

Process it all until the salsa is nice and smooth.

Processed salsa in a food processor

Delicious!

Roasted Pineapple Habanero Salsa - In a bowl, ready to eat

It’s thick and spicy, and just the right touch of sweet from the pineapple.

Patty REALLY loves tomatillos, too, so this is one of her favorite salsas.

Serving Up Your Roasted Pineapple-Habanero Salsa

We like to serve our salsas in a traditional manner, with chips for dipping, but instead of salsa being the old party standby, consider it is a sauce alternative.

It is awesome over fish or chicken.

Try Some of My Other Popular Salsa Recipes

Or try this Pineapple-Habanero Hot Sauce Recipe.

Roasted Pineapple Habanero Salsa - In a bowl with limes, ready to serve

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Print Recipe
5 from 8 votes

Roasted Pineapple-Habanero Salsa - Recipe

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.
Prep Time4 hrs 10 mins
Cook Time50 mins
Total Time5 hrs
Course: Appetizer, Salsa
Cuisine: American, Mexican
Keyword: appetizer, habanero, recipe, salsa, spicy
Servings: 5
Calories: 42kcal

Ingredients

  • 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

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 it all until the salsa is nice and 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

Calories: 42kcal | Carbohydrates: 10g | Sodium: 1mg | Potassium: 153mg | Fiber: 1g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 46.4mg | Calcium: 9mg | Iron: 0.4mg

 

Roasted Pineapple-Habanero Salsa

This recipe was updated on 1/13/19 to include new photos and information. It was originally published on 8/23/14.

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