I have eaten my fair share of Mexican food living in Texas. Every Mexican restaurant has it’s own salsa recipe and chips. My favorite salsa of all time is from a restaurant in Austin, Texas that has a salsa recipe with pineapple. That secret ingredient makes the best salsa recipe!
All of the ingredients for this recipe are fresh except the tortilla chips. You will be shocked at how much salsa this recipe makes and how easy it is to make homemade salsa with pineapple. You will never settle for the canned stuff again. The pineapple balances out the salty, sour, and spicy.
So let’s begin!
Start by washing the vegetables. Cut the pineapple into long pieces. Chop the tomatoes, onion, and peppers in half. Remove the seeds from the peppers. Depending on how hot you want to make your salsa recipe with pineapple, you can add spicy peppers. Lay on a roasting pan like below.
Roast in the oven at 425F until tomatoes are charred. Don’t be scared of blackened tomato and pepper skins. They add a lot of depth to the salsa recipe with pineapple.
Remove from the oven and allow to cool. Add veggies and pineapple to a food processor. Blend with fresh cilantro, limes, and salt to taste. It will look something like this.
Most canned salsas at the grocery store contain added sugar. If you make your own homemade salsa recipe with pineapple, you do not need to sweeten the salsa with sugar. The pineapple is a great natural way to add some sweetness.
If you don’t want to eat chips with this salsa, you can add it to your tacos or fajita bowls.
Did I mention this salsa is vegan, whole 30 and paleo?Print
Amplify your homemade salsa recipe with pineapple. Fresh whole ingredients that pack nutrients and taste. You will never settle for the can stuff again.
- 1 whole pineapple cored and skin removed
- 8 tomatoes
- 2 onions
- 2 anaheim peppers
- 1 jalapeno pepper
- 8 peeled garlic cloves
- 1 bunch of cilantro (leaves removed from stems)
- salt and pepper to taste
- lime to taste
- Wash vegetables. Cut tomatoes, onions, and peppers in half. Remove seeds from peppers.
- Core and remove skin from pineapple. Cut pineapple into pieces.
- Roast tomatoes, pineapple, onions, peppers, and garlic in the oven at 425F until skins are charred.
- Remove from the oven and allow to cool.
- Add veggies and pineapple to a food processor. Blend with cilantro, limes, and salt to taste.
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Calories: 41
- Sugar: 6 g
- Sodium: 33 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: roasted salsa, mango salsa recipe, pineapple salsa, mild salsa