Roasted Pineapple-Habanero Salsa Recipe

5 from 14 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 10

Cook Time50

Total Time5

Course: Appetizer, Salsa

Cuisine: American, Mexican

Keyword: appetizer, habanero, recipe, salsa, spicy

Servings:

Calories: 42kcal

Author: Mike Hultquist

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