Roasted Habanero Pineapple Salsa
Nicole Jimenez
This salsa is an awesome balance of sweet & heat! I feel like everyone knows about the mango habanero combo but not so much habanero & pineapple. Something about the pineapple really tames the heat when you first taste….but then the heat kicks in and lingers for a bit. This recipe gives you all the feels… I hope you enjoy!
Ingredients:
15 Roma tomatoes, halved
10 habaneros, halved and seeded
2 onion, quartered
4 cloves garlic
1 bunch cilantro
4-5 dried guajillo peppers, seeded
1 fresh pineapple, diced
or 2 cans organic pineapple
Roast the tomatoes, habaneros, onion, and garlic at 425 for about 10-15min. When everything is lightly charred and soft, you know it’s done.
While that’s roasting, boil a cup of water and rehydrate your guajillos. They should soften in about 5 minutes. Let cool and save the water for later.
Once cooled, combine tomatoes, habaneros, onion, garlic, cilantro, guajillos and the pineapple and some salt in a blender and blend until smooth. (I suggest blending half of the pineapple at a time and taste to make sure it doesn’t become too sweet).
Taste and season to your liking. If you want a thinner salsa, use some of that chili water and blend until you like the consistency.
Your salsa is done. Chill and enjoy.
