Best 5 Roasted Pineapple Habanero Chile Salsa Recipes
If you're looking for an easy and zesty homemade salsa recipe, look no further! With its perfect balance of sweet and heat, this roasted pineapple habanero chile salsa is sure to be a hit at your next party or gathering. Keep reading to learn how to make this simple yet flavorful salsa, which pairs wonderfully with chips, tacos, enchiladas, or grilled meats.
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PINEAPPLE-HABANERO SALSA
Provided by Jeffrey Saad
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.
ROASTED PINEAPPLE-HABANERO CHILE SALSA
Provided by Mark Miller
Categories Sauce Side Pineapple Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield makes 3 1/2 cups
Number Of Ingredients 5
Steps:
- In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
- In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.
SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA
Provided by Roberto Santibañez
Categories Sauce Roast Vegetarian Quick & Easy Cinco de Mayo Pineapple Healthy Vegan Party Cilantro Chile Pepper
Yield Makes 2 1/2 cups
Number Of Ingredients 7
Steps:
- Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
- Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
- Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
- This salsa keeps in the refrigerator for up to one day.
PINEAPPLE HABANERO SALSA
This is a nice salsa that is especially good with any seafood. It goes particularly well with fresh Hawaiian ahi. I usually use a jalapeno pepper instead of the habanero to cool it down a notch. From Bon Appetit.
Provided by lazyme
Categories Low Protein
Time 40m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
- Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Nutrition Facts : Calories 105.8, Fat 0.2, Sodium 881.4, Carbohydrate 27.6, Fiber 2.4, Sugar 18.8, Protein 1.2
ROASTED HABANERO SALSA FROM HELL
This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff.
Provided by Dancer
Categories Sauces
Time 43m
Yield 2 cs.
Number Of Ingredients 6
Steps:
- Combine tablespoon of olive oil and garlic and mix well.
- Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes.
- Remove from oven, cool to room temperature and dice.
- Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes.
- Remove peppers from fire and mince.
- Be very careful when working with this pepper.
- Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin.
- Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done.
- These little guys are incendiary.
- In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.
Tips:
- Choose the Right Pineapple: For the best flavor, select a ripe pineapple that is heavy for its size and has a golden yellow color.
- Remove the Pineapple Eyes Properly: To remove the pineapple eyes, use a small, sharp knife to cut a V-shape around each eye, then scoop it out with a spoon.
- Roast the Pineapple and Habanero Chiles: Roasting the pineapple and habanero chiles intensifies their flavors and gives the salsa a smoky depth of flavor.
- Use Fresh Herbs and Spices: Fresh cilantro, mint, and lime juice add brightness and acidity to the salsa, while cumin and coriander add warmth and earthiness.
- Adjust the Heat Level: The heat level of this salsa can be adjusted by using more or less habanero chiles. If you prefer a milder salsa, remove the seeds from the habaneros before roasting.
- Serve Immediately or Store for Later: This salsa is best served fresh, but it can also be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This roasted pineapple habanero chile salsa is a delicious and versatile condiment that can be used to add a pop of flavor to tacos, burritos, grilled meats, fish, or chicken. With its sweet, spicy, and smoky flavors, this salsa is sure to be a hit at your next party or gathering. Experiment with different types of chiles and herbs to create your own unique variation of this salsa. Enjoy!
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