Sweet, smoky, spicy, and just plain addicting.
Hey There!
This salsa is a flavor bomb. It’s sweet from the roasted pineapple, spicy from habaneros, and tangy thanks to lime and vinegar. Roasting everything brings out that deep, caramelized flavor that makes this salsa next-level. It’s perfect for tacos, grilled chicken, fish, or just dunking with chips (which is what I usually end up doing straight outta the bowl).
Let’s make it. You’re gonna love this one.
What You’ll Need
- 2 cups fresh pineapple, chopped
- 2 habanero peppers, halved and seeded
- 1/2 red onion, cut into chunks
- 3 garlic cloves, peeled
- 1 tbsp olive oil
- Juice of 1 lime
- 1 tbsp apple cider vinegar
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt
🍍 Why I Love This Recipe
This salsa is always the star of the show. I first made it for a BBQ, and my friends dipped into it like it was gold. Now I bring it to every summer cookout—and it’s gone in minutes.
- The sweet & spicy combo is magic.
- Roasting deepens the flavors.
- It’s simple, fresh, and makes you feel like a pro.
- Great on tacos, grilled meats, or with chips.
⏱️ Cook Time + Servings
- Makes: About 2 cups
- Time: 25 minutes total
- 10 minutes prep
- 15 minutes roast & blend
🧠 Why This Recipe Works (Quick Science)
Roasting the pineapple, onion, garlic, and habanero caramelizes natural sugars and tones down the harshness. The heat from habaneros gets balanced by the sweetness of the fruit and acidity from lime and vinegar. Cilantro ties it all together with freshness.
🥗 Meal Plan Ideas
- Topping for grilled chicken or pork
- Side salsa with tacos or burrito bowls
- Dip for tortilla chips or plantain chips
- Mix into rice for a quick flavor boost
⚠️ Common Mistakes
- Not roasting long enough: You want char for flavor.
- Using too many habaneros: Start with 1–2; they’re hot.
- Over-blending: You want a little texture.
- Skipping vinegar or lime: You need the acid to balance it all.
⚖️ Macros (Per 2 tbsp serving)
- Calories: 20
- Fat: 1g
- Carbs: 3g
- Sugar: 2g
- Protein: 0g
🍽 What to Serve With
- Grilled shrimp or chicken skewers
- Fish tacos
- Nachos
- Roasted cauliflower
- Pork carnitas
Tools You’ll Need
- Baking sheet
- Parchment paper
- Blender or food processor
- Knife
- Cutting board
- Citrus juicer (optional)
🔁 Substitutions & Variations
- Pineapple: Try mango or peaches.
- Habanero: Use jalapeños or serranos for less heat.
- No cilantro? Try parsley or just leave it out.
- Add-ins: Roasted red peppers or a splash of orange juice.
🕒 Make Ahead Tips
- Make it up to 3 days in advance. Flavor deepens over time.
- Store in an airtight container in the fridge.
👨🍳 Instructions
Step 1: Prep the Veggies and Pineapple
Toss pineapple chunks, habaneros, onion chunks, and garlic cloves in olive oil.
Step 2: Roast Everything
Spread everything on a parchment-lined baking sheet. Roast at 425°F for 15 minutes, until edges are caramelized.
Step 3: Blend It All Up
Let the roasted stuff cool a little. Then blend with lime juice, vinegar, salt, and cilantro until chunky-smooth.
Step 4: Taste and Adjust
Taste the salsa—add more salt, lime, or a splash of water if it’s too thick.
🧊 Leftovers & Storage
- Store in the fridge in a sealed container for up to 5 days.
- Freezes well for up to 3 months—just thaw and stir.
❓ FAQ
Can I make it without roasting?
You can, but it won’t have that rich, smoky flavor.
Too spicy! What now?
Add more pineapple or a splash of honey to tone it down.
Can I can this salsa?
This version isn’t tested for canning—stick to refrigerating or freezing.
Can I use canned pineapple?
Fresh is best, but yes—just drain it well and roast as usual.
❤️ Wrap-Up
I hope you fall in love with this salsa the way I did. It’s easy, bold, and just plain exciting to eat. If you give it a try, drop a comment below and tell me how it went—or if you made it your own. Happy roasting! 🌶🍍