Also, you will need to add pineapple juice to make up for the juice in the can. I always use canned pineapple in this recipe, but you can use fresh if you prefer. Roast the veggies the same way, but do two rounds in your food processor to prevent it from overflowing. However, if you need more you can double the recipe. This recipe makes 6 cups of salsa, which should serve a group of 10-12 easily.

Salsa is always, I repeat - ALWAYS - a good option to please a crowd. Or eat it warm if you just can’t resist! Place the roasted veggies and remaining ingredients in a food processor and pulse until smooth. I use a large food processor, but if you are using a smaller one you can pulse ½ the ingredients at a time to prevent overflowing.Īnd that’s it! The salsa will still be warm, so allow it time to cool to room temperature or refrigerate if preferred. The food processor may leak during this step. Pulse until your preferred salsa consistency. Once the veggies are roasted, place them in a food processor with the cilantro, habaneros, pineapple, and salt. Roast until the veggies are blistered and charred on all sides. This process mellows the flavor of the jalapeños, adds a bit of sweetness to the tomatoes, and gives the overall salsa a bit of smokiness. The goal is that the veggies are blistered and charred on both sides. Line the fresh tomatoes, onions, and jalapenos on a baking sheet before roasting. Flip them over and roast for another 5 minutes. Line them up on a sheet pan and broil them on high (about 4 inches below the broiler) for 5 minutes. Start by roasting the tomatoes, jalapeños, and sweet onion. Pineapple: Sweet, sweet, sweet! Fresh or canned both work well. Habaneros: Spicy, spicy, spicy! The best compliment to the sweet pineapple. Sweet onion: Just remove the ends and outer layer and cut into chunks.Ĭilantro: Gives the salsa a wonderful fresh flavor.

Jalapeños: Cut off the stems, but leave the seeds. Roma tomatoes: Red, ripe, but still firm. You really can’t go wrong with this recipe! 🍅 Ingredients It’s a winner for chips and salsa and pairs incredibly well with carnitas, nachos, and Easy Chicken Tinga Tacos (Using Rotisserie Chicken). Since then, we’ve made a few adjustments to the recipe to fine-tune the flavor and consistency. The salsa was a highlight of the episode and the chef published the recipe online shortly after - score! Eventually (much, MUCH to our excitement) Salsa Brava was featured on the Food Network show Diners, Drive-Ins and Dives. It quickly became a family favorite and a must-stop whenever we were in the area. I first ate this salsa at the restaurant Salsa Brava in Flagstaff, Arizona. Honestly, I would not complain if this salsa came with an IV drip. It is the absolute perfect combination of sweet and spicy with hints of smoky flavor from the roasted veggies. It’s super easy, comes together in a flash, and promises to be addicting every time! This is a sweet and fiery salsa that is great for chips, tacos, or game day festivities! Skip to: Onions can bring a bit of a bite to this sauce.Veggies roasted to perfection, sweet pineapple, and fiery habaneros make this Roasted Pineapple Habanero Salsa the star of every party. Vegetables: Instead of expensive, tropical fruit, think about using a squash or sweet potato.Dried raisins or dates add an earthy, sweet richness. Fruits: Other fruits may be added, citrus such as lime or orange, papaya, etc.Heat: Why burn off only part of your tastebuds? J/k, but the heat can be varied or intensified by adding different peppers for a wider, more complex range of flavor/heat.This has not been tested for canning, although it should last a good, long time in the refrigerator. If desired, for the smoothest consistency, especially if you are looking for a pourable, not spreadable product, push the sauce through a fine mesh strainer.įill very clean or sterilized bottles or jars with the hot mixture and refrigerate. Scrape down the side of the bowl as necessary. Do not be concerned by the “aroma” coming out of the pan it will taste much different than it smells.Īdd to a blender (for the smoothest puree) or food processor and process the fruit and peppers are completely smooth. Cover, turn down heat and cook at a bare simmer until everything has softened, about 20 minutes.

Place all ingredients in a small saucepan, bring to a simmer. 1/2 pineapple, cleaned and in small chunks.

Pineapple mango habanero salsa recipe