I have eaten my fair share of Mexican food while living in Texas. My favorite salsa of all time is from a tex-mex restaurant in Austin, Texas. After many years, I’ve been able to perfect my own roasted chunky salsa recipe with pineapple that’s similar to the infamous salsa recipe at this restaurant.
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 roasted chunky salsa with pineapple. You will never settle for the canned stuff again. The pineapple balances out the salty, sour, and spicy.
Ingredients for Salsa Recipe with Pineapple
- Tomatoes: You can use Roma tomatoes, beefsteak tomatoes, or tomatoes on the vine. Try to pick the freshest tomatoes possible because this ingredient is the foundation of the recipe.
- Pineapple: Pick a fresh pineapple to use. I do not recommend using canned pineapple or frozen pineapple for this recipe. If you don’t have fresh pineapple on hand, you can substitute mango. Additionally, you can add mango to this recipe along with the pineapple if you want something extra sweet. I do not recommend roasting the mango if using in the recipe.
- Peppers: Oh peppers! These can be a bit tricky. Make sure that whatever pepper you are using is not too spicy for the recipe. I prefer to add heat to this recipe with jalapeno peppers. If you do not want any spice whatsoever at all, then you can substitute a green bell pepper. Also, I use anaheim or chipotle peppers in this recipe.
- Onions: You can use brown onions, red onions, white onions, or sweet onions. Green onions are not a suitable substitute.
- Garlic: The garlic will be roasted, so whole fresh peeled cloves of garlic are recommended.
- Fresh Cilantro: I recommend washing the cilantro in water and removing the leaves.
- Lime: You can add or subtract the lime depending on preference. I usually go with the juice from one whole lime.
- Cumin: Add just a bit of ground cumin.
- Salt and pepper to taste
You will also need:
Tips for Making Homemade Roasted Pineapple Salsa
This recipe is really straight forward, and there is a lot of wiggle room for substitutions or modifications. There are a couple main tips I have that make this salsa recipe amazing every time.
1. Char Roast the Vegetables (and Pineapple) in the Oven
Char the vegetables and pineapple in the oven. You want a really good char on the tops of the pepper, onions, and tomatoes. because it adds a lot of depth to the salsa recipe with pineapple.
I noticed that the peppers and onions char a bit faster than everything else. Allow the roasted veggies and pineapple to cool prior to mixing with the food processor.
2. Use a Food Processor to Make the Best Chunky Salsa Recipe
I prefer a very thick and chunky salsa consistency because I like a good amount of salsa on each chip. If the salsa is too runny, then it’s really hard to get the salsa on the chip because it just runs off. You know what I mean when you go to a bad Mexican restuarant.
Best Way to Eat Homemade Salsa
I prefer to eat salsa with chips alongside other appetizers like queso, guacamole, or spinach and artichoke dip. Additionally, you can add salsa to tacos or fajita bowls. It really depends on you!
How Long Does Homemade Salsa Last
Homemade salsa lasts for about 5 days in the fridge. If you make a large batch of roasted chunky salsa, you can opt for canning it. Canned salsa is shelf-stable for several months.
Other Notes for Making Homemade Roasted Salsa with Pineapple
- My brother uses his Vitamix to make his salsa recipe, but I personally prefer the food processor because it makes the salsa more chunky.
- 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.
Try a Few Other Dip Recipes
- Better Than Chipotle Guacamole
- Homemade Baba Ganoush
- Easy Hummus Recipe in 5 minutes
- Homemade Lebanese Labneh Recipe
This homemade roasted chunky salsa recipe with pineapple is packed with fresh ingredients and taste. You will never settle for the can stuff again.
- 1/2 whole pineapple cored and skin removed
- 5 tomatoes
- 1 large onion
- 1 anaheim peppers
- 1 jalapeno pepper (if wanting some spice)
- 6 peeled garlic cloves
- 1/3 cup of cilantro leaves (packed)
- 1 tsp of ground cumin
- salt and pepper to taste
- juice from a lime
- Wash vegetables. Cut tomatoes, onions, and peppers in half. Remove seeds from the peppers.
- Core and remove the skin from the pineapple. Cut the pineapple into pieces.
- Roast tomatoes, pineapple, onions, peppers, and garlic in the oven at 425F until skins are charred (about 15 minutes).
- Remove from the oven and allow to cool.
- Add veggies and pineapple to a food processor. Blend with cilantro, ground cumin, limes, and salt to taste.
- You can substitute green bell peppers for jalapeno peppers.
- You can add mango to the recipe as an addition or substitution. Peel and chop the mango. Add the mango to the food processor when blending the salsa.
- Category: Appetizer
- Method: Roasting
- Cuisine: Tex-Mex
- Serving Size: 1/2 cup
- 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, chunky salsa recipe, roasted salsa recipe