Habanero Pineapple Salsa

Make this delicious habanero pineapple salsa recipe with fresh tomatoes or canned for a spicy salsa dip that is sure to please!

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The Best Fruity Habanero Pineapple Salsa

If you’ve followed the blog much, or have seen many of our other recipes, you’ve probably noticed a few fruity and hot salsas that I’ve put out. Sweet and spicy go together so well in my opinion and I love how certain hot peppers complement fruits so nicely. And I’m hopelessly addicted to salsa, so that helps my drive to want to make new flavor combinations. Today I’m featuring the wonderful fruity flavor of habaneros paired with tropical pineapple, coming together for a wonderful Pineapple Habanero Salsa.

If you’ve never made homemade salsa before, let me be the first to tell you that it couldn’t be easier. Joelle gives me trouble, but I frequently comment while I’m making salsa that I think it should be more difficult or should have more ingredients. But it’s really not difficult; if you have a food processor and a kitchen knife you have the necessary supplies to make salsa on your own. It’s cheaper than most store-bought salsas, and you get to choose what fresh ingredients go into it and know that there aren’t any suspect preservatives or anything else; you’re in control of all ingredients.

Why You’ll Love It

This Habanero Pineapple Salsa is fresh and fruity with a nice kick of heat at the end. It’s a great summer snack or appetizer, either to hog all for yourself or to take to parties and get-togethers. You can easily adjust the heat level up or down for your preference, based on how many habaneros you use. Just make sure to wear gloves when handling the chiles. So feel free to make it as warm as you’d like! As I jokingly tell my friends, if you don’t stop for long enough between bites, the heat won’t really hit you until the end!

This Habanero Pineapple Salsa is the most popular salsa I’ve made among my friends and family and they are always asking if I’ll bring it with when we hang out or get together. I often have to make a double batch so that I’ll have some leftover afterwards for myself! It’s so simple to make with minimal ingredients that are found at most grocery stores, and can easily be scaled up or down to accommodate a batch for the family or for a crowd.

Prep for Your Habanero Pineapple Salsa

As for prepping ingredients, the best way I have found to core and chop the pineapple is to use a pineapple corer. It’s so much easier to get the core out and gives you nice even rings and pieces. I recommend going for a stainless steel one as the plastic ones I have seen don’t seem to work very well. A lime juicer makes getting the lime juice so much easier as well.

As for the habaneros, make sure to food prep gloves. Chile oil is no joke and burns if it gets on your skin or in your eyes, so protect yourself when working with peppers. I cut the top of the pepper off, halve it, and then use a spoon to scrape out the seeds and membranes from each section. Discard the seeds and membranes and just use the flesh.

Grab your ingredients, pulse them up in your food processor, and serve along with tortilla chips for your next party, hang out, or dinner. It’s also great on tacos, nachos, enchiladas, grilled chicken, eggs, and more. Let’s get to it!

Habanero Pineapple Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews

• Author: Our Sweetly Spiced Life
• Prep Time: 10 minutes
• Total Time: 10 minutes

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Description

Make this delicious habanero pineapple salsa recipe with fresh tomatoes or canned for a spicy salsa dip that is sure to please!

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Ingredients

Scale 1x2x3x

• 42oz fresh or canned tomatoes
• 4 habaneros, stems, seeds, and membranes removed
• 1 medium red onion, rough chopped
• 2 cloves garlic
• 1 bunch of cilantro
• juice and flesh from 1 large pineapple. If you want to use frozen pineapple, it’s about 2C of pineapple chunks
• juice from 1 lime
• 1 Tbsp Paprika
• ½  Tbsp chili powder
• ½ tsp salt

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Instructions

1. Combine all ingredients in a Food Processor. Depending on the size of your food processor you may need to combine ingredients in a large bowl and work in batches with your food processor
2. Pulse all ingredients together in food processor until combined and desired consistency is reached
3. Tasty and adjust salt, seasonings, and lime juice if needed.
4. Enjoy!

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Notes

1. Keep leftover salsa in a sealed container in the fridge for about 7 days (my batches usually are gone long before this time).
2. This is a fresh salsa recipe and is not an approved canning recipe.

If you’re a fellow lover of salsas, check out some more great recipes here:
–Roasted Hatch Peach Salsa
–Mango Jalapeno Salsa
–Smoky Chipotle Salsa

And if you need some other dips for a gathering, check these out:
–5-minute Guacamole
–Crockpot Buffalo Chicken Dip
–Roasted Poblano Hummus

Let us know what other salsa varieties you like down in the comments. Don’t forget to subscribe while you’re here, and find us on Pinterest and Facebook to stay up-to-date on all of our great new recipes.

Until next time, make sure to enjoy the journey!

Cory