Roasted Pineapple Salsa
This homemade roasted pineapple salsa is packed with fresh ingredients and taste. It's sweet, tangy, and spicy - you will want to put it on everything.
Servings: 8 Servings
Ingredients
- ½ 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
- ⅓ cup cilantro leaves packed
- 1 lime juiced
- 1 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Set the oven to 425℉ (220℃).
- Wash vegetables. Cut tomatoes, onions, and peppers in half. Remove seeds from the peppers. Peel and remove stem from garlic cloves.
- Core and remove the skin from the pineapple. Cut the pineapple into pieces.
- Roast tomatoes, pineapple, onions, peppers, and garlic in the oven at 425℉ (220℃) or until skins are charred (about 15 minutes).
- Remove the vegetables from the oven and cool. Juice the lime. Wash and remove the leaves from the cilantro.
- Add the roasted veggies, pineapple, cilantro, ground cumin, lime juice, and salt to a food processor. Blend until chunky.
Notes
- 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.
- Store this chunky pineapple salsa in the fridge for up to 5 days.
Nutrition
Serving: 0.5cup | Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 33mg | Fiber: 2g | Sugar: 6g