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–+ servings
semi chunky salsa in a glass bowl. a chip is dipped in it. there is a cilantro plant above it and lots of tortilla chips!
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5 from 5 votes

Pineapple Habanero Salsa

This fresh pineapple habanero salsa recipe is spicy, fresh, and delicious! Without being overwhelming, this fruity and spicy combination is sure to be a hit.
Prep Time5 minutes
Cook Time20 minutes
Additional Time2 minutes
Total Time27 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 6
Calories: 82kcal
Author: Mariana

Ingredients

  • 1 ½ cups diced pineapple
  • 3 Roma tomatoes quartered
  • 1 red bell pepper quartered
  • ½ red onion halved again
  • 1 habanero pepper halved and seeded
  • ½ cup fresh chopped cilantro
  • 2 cloves garlic
  • 1 teaspoon salt
  • Juice of 2 limes
  • 2 tablespoons olive oil for roasting the vegetables; omit if skipping that step

Instructions

  • Optional but recommended: Preheat oven to 400° F. Cut your pineapple, tomatoes, bell pepper, onion, and habanero accordingly and place it on a lined baking sheet. Coat with olive oil and sprinkle with some of the salt. Roast for 20-30 minutes.
  • Chop your cilantro and peel your garlic cloves.
  • Juice your limes (see notes for a helpful tip!)
  • Add everything to a blender.
  • Blend until it is somewhere between chunky and smooth.
  • Transfer to a serving bowl.
  • Serve with chips and enjoy!

Notes

  • To get the most juice possible out of your limes, roll them with the palm of your hand across a table or countertop. Cut in half across the middle and juice!
  • You can substitute in a yellow onion if that's what you have on hand! I like to use a purple onion for the flavor and color.
  • You can use any color or bell pepper you’d like, I used red!

    • Nutrition

    Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 392mg | Potassium: 207mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1017IU | Vitamin C: 57mg | Calcium: 17mg | Iron: 0.4mg