Roasted Pineapple Habanero Salsa

Habanero peppers


By Chef John Conley, owner of Salsa Brava


Yields 6 cups



3 medium tomatoes, about 2 pounds
4 jalapeños, stems removed
¼ medium sweet onion, sliced ¼-inch thick
½ cup water, or more for the desired consistency
½ cup cilantro, loosely packed, chopped
1 generous tablespoon salt for taste
2 habanero peppers
1 can, 27 ounces, pineapple tidbits with juice


1. Heat the oven broiler to high. Place whole tomatoes, jalapeños and onions on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, or until darkly roasted. Use tongs to flip over the tomatoes, chiles and onions and roast the other side for about 6 minutes. The goal is to char all the vegetables, but also caramelize and cook them through to bring out the rich, smoky, sweet flavors. Cool for 10 minutes, reserving the juices.

2. Place half the roasted vegetables, the habaneros and can of pineapple and the reserved vegetable juice, and half the water and begin to pulse the mixture in a blender or food processor. Adjust the consistency by pulsing the salsa and adding the remaining roasted vegetables and the cilantro. Pulse to the same consistency as the first batch.

3. Taste and season with salt and adjust the consistency with water. The salsa will thicken as it cools. Serve immediately or cover and refrigerate for up to 4 days.

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