Roasted pineapple habanero salsa is the perfect medley of bold heat and delicious sweet flavor! This habanero salsa recipe incorporates roasted pineapple and habanero peppers for a delightfully deep flavor. The best part? It's super easy to make.

Roasted Pineapple Habanero Salsa Recipe

This freshly flavored salsa is wonderfully thick and spicy. It also has just the right touch of natural, vibrant sweetness from the oven roasted pineapple. We REALLY love tomatillos, too, so this is one of our all time favorite salsa recipes!

With summer around the corner, it seems like just the right time to re-introduce the world to this incredible appetizer.

We also may or may not have it on good authority that this salsa pairs perfectly with margaritas and cold cervezas if you'd like to serve it on Cinco de Mayo!

It's got just the right balance of sweet and heat to make it downright addictive, so consider making a double batch if you're hosting a larger crowd.

Roasted Pineapple and Habanero Salsa Ingredients

Pineapple
Tomatillos
Habanero Peppers
Jalapeño Peppers
Cilantro
Lime Juice
Salt

Don't you love when a list of ingredients is that fresh? You can grab all of it from the produce section!

How to Make Pineapple Habanero Salsa - the Recipe Method

First, slice in half your peeled and rinsed tomatillos, jalapeños 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°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.

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. Stop and scrape as needed.

And voila! Your salsa's ready to serve. Enjoy!

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

Recipe Tips & Notes

Heat things up! You can trust that we’ll always give you the most mouthwatering methods of adding a little spice to your dishes. Toss some extra jalapeños, serrano peppers or habanero peppers into the mix for an even spicier kick. Just note that your sweetness will have some serious competition this way!
Save the pineapple. Don’t discard the other half of your pineapple. There are so many delicious ways you can use that fruit! One of our favorite recipes is Pineapple Mango Hot Pepper Jam, which is both spicy and tropical as can be.
Serve it how you'd like. 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's also pretty awesome when served over fish or chicken.

How to Store Roasted Pineapple Habanero Salsa

You can keep this salsa stored in the fridge, in an airtight container, for up to 3 days. Give it a good stir prior to storing just in case any of the juices have separated.

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.

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.

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Course: Appetizer, Salsa

Cuisine: American, Mexican

Keyword: appetizer, habanero, recipe, salsa, spicy

Prep Time: 4 10

Cook Time: 50

Total Time: 5

Calories: 42kcal

Author: Mike Hultquist

Servings:

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5 from 14 votes

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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 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

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

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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