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Roasted Pineapple Habanero Salsa

Ingredients

  • 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

Instructions

  • 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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