Roasted Pineapple-Habanero Salsa
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.
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.
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.
Delicious!
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
- Fresh Pineapple-Habanero Salsa
- Fresh Mango Salsa
- Mango-Habanero Hot Sauce
- Fresh Ghost Pepper Salsa
- How to Make Salsa – a Guide
Or try this Pineapple-Habanero Hot Sauce Recipe.
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.
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.
- 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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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.
Heat Factor: Hot, though it's a pleasant blooming heat, nothing stark or biting. Very fresh and enjoyable.
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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Have you canned this recipe? If so, any adjustments or is the acid enough?
Rachel, you can pressure can this salsa without any issue. However, if you want to use a waterbath method, make sure the ph is 3.5 or below. If the acidity is not low enough, add in more acid, like a citrus. Enjoy!
This sound great and I’d like to try it but I’m concerned it may be a waste on my group as it may be too hot. I am assuming the pineapple really cuts down on the heat of the hot peppers but how much? I know this is impossible to answer. Maybe I could roast the all peppers as indicated and then add the jalapenos and habaneros a few at a time until I get to a good spot. And it may be that I end up adding all of them. Thoughts, Michael?
Brent, you could certainly use only half of the amount of peppers, or substitute some with milder peppers, test, then add more in to your tastes. The sweetness of the pineapple will cut down on the overall heat, though the habaneros can get quite hot. If you’re concerned, a bit of testing might be a smart idea. Let me know how it turns out for you.
Yummy! Pineapple is so good!
This salsa recipe has my name all over it! You had me at habanero and pineapple.
Great combo for sure!
I love a sweet and spicy salsa and the combination of pineapple and habenero sounds amazing.
Love this Pineapple salsa idea. I love all kind of salsa. ohh and love adding tomatilloes.
So good!
This looks delicious! I love the fruity salsa from the grocery store, but it’s never spicy enough. Your recipe looks like it will really have the right balance of sweet and spicy.
Thanks, Danielle! It’s definitely got the heat here!
Hi Mike. Just wondering what might be an alright substitute for tomatillos? In australia i dont believe ive ever seen them in the shops… I have a plant growing but no fruit yet. Cheers mate
James, green tomatoes are an OK substitute. If you can find canned tomatillos, use those.
First, I did make some slight adjustments (in preparation more than ingredients) to this salsa but it was wonderful! The taste began with the pineapple’s sweetness and ended with a powerful punch. Here are the adjustments I made:
–I added a teaspoon of cilantro paste
–I added about 1/3c sugar. This brought out the sweetness of the pineapple and cut the acidity a bit.
–I grew and dried habaneros over the summer so only used them (no jalapenis) until the heat level was a bit under where I wanted it to be.
-I blended all but 1/4 the pineapple. The remainder I cut into small pieces so the salsa would be chunkier.
–I simmered the salsa on low heat for 30 min. This blended the flavors well. It also let the habaneros rehydrate and added more heat to the salsa.
–I canned the salsa in Ball jars and can now keep the large batch I made in sealed jars in the pantry.
This was fantastic salsa. Very similar to what I had on the Mexican Pacific coast.
Sounds perfect, Mike! Nice!
How long will this last for when refigerated?
Justice, this should easily last a week in the fridge.