Roasted Pineapple Habanero Salsa


Roasted Pineapple Habanero Salsa

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Sweet, spicy and smokey flavors meld together in this delicious salsa.

We are huge salsa fans here at Women of Today, so we’re bringing you a new twist on the classic blended salsa with our Roasted Pineapple Habanero Salsa! If you like sweet and heat with a great roasted flavor, this may become your new favorite. The secret to the perfect flavor comes from the additional step of roasting your ingredients. It may take a little longer, but it definitely pays off!

If you’re not quite ready to embrace the intense heat of habanero peppers, feel free to opt for the milder jalapeño or serrano peppers as substitutes, ensuring a salsa that suits your preferred level of spiciness.

Roasted Pineapple Habanero Salsa


  • 4 Roma tomatoes, sliced in half lengthwise
  • 1 fresh pineapple, cored and cubed
  • 2 serrano or habanero peppers sliced in half, deveined and seeded
  • ½ white onion peeled and sliced
  • 2 cloves of garlic, skin on during roasting 
  • 2 limes, juiced 
  • 1 cup fresh cilantro, chopped
  • Kosher salt to taste
  • olive oil spray is optional, for roasting


  • Preheat oven to 400 degrees Fahrenheit.
  • Place the tomatoes, sliced onion, serrano or habanero peppers, garlic cloves with skin on, and pineapple on a parchment-lined sheet pan. If desired, lightly spray pineapple and vegetables with olive oil spray.
  • Roast in a 400-degree oven for about 30 minutes, turning as needed until the edges darken and the onions are tender.
  • Remove the sheet pan from the oven. Peel and discard the skins from the garlic. Place all the roasted ingredients in a blender and blend until well combined.
  • Add the chopped cilantro to the blender and pulse a few times to incorporate. Season with Kosher salt and pour into a jar to refrigerate until ready to serve.
  • Keep refrigerated for up to one week.
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All photos by Lorianne DeVita

by Camila Alves McConaughey