Roasted Pineapple and Tomato salsa is a fall treat that is full of flavor and still got some bite. I love pineapple salsa, my favorite jarred salsa is the Paul Newman brand of pineapple salsa that I could eat with a spoon. I decided to try and make my own version. In my attempts, I have not come close to what it tastes like in the jar, and yet, this roasted pineapple tomato salsa is quite tasty and a completely different animal. The recipe here for salsa is quite a bit lighter and livelier than Paul Newman’s, and I am quite pleased with how it turned out.
Roasting all the vegetables before making this salsa brings out the sugars and flavors even. It is very easy to do and comes together quickly. All you need is a food processor or blender. When you make this, remember to leave the garlic cloves unpeeled until after they have been roasted and then remember to peel them before adding them to the food processor.
This salsa is perfect for a party as something different and is fantastic with tortilla chips. It is also incredible spooned over some grilled chicken or pork chops! The pineapple flavor really shows through. One of the secrets is to find as ripe tomatoes as you can find. If you can’t find any good tomatoes, a can of fire-roasted tomatoes can be substituted for the tomatoes. Just add the can of tomatoes when you pulse everything in the food processor.
Let me know if you try this roasted pineapple and tomato salsa, I know you are going to love it. Making this salsa surprisingly easy and you can throw all kinds of different vegies to make it different. Try using habanero chilis or a bunch of hatch green chilis would give this salsa a compleatly different zip. yum! Enjoy!
A light and lively salsa bursting with flavors of roasted pineapple and tomatoes. Perfect for dipping or over pork chops and chicken
- 1 lb fresh pineapple chunks
- 1 lb ripe tomatoes halved lengthwise, I used the ripe vine ones nicely ripe Roma or Beefsteak are great too
- 5 unpeeled garlic cloves
- 1 large sweet onion peeled, halved and cut into 1/2-inch slices
- 2 jalapeno peppers stemmed and halved (discard the seeds to reduce the heat if you’d like)
- 1 large handful fresh cilantro leaves if desired
- 2 tablespoons freshly-squeezed lime juice
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground cumin
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Preheat the oven to 375°
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Arrange the pineapple, halved ripe tomatoes (skin side up), garlic cloves (unpeeled!), onion, and jalapeno (skin side up) in an even layer on a large baking sheet.
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Bake for 10 minutes on the upper rack of your oven. Then turn the oven to high broil.
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Broil for 8-12 minutes, or until the tomatoes and jalapenos have blistered and blackened pretty thoroughly on top. The Pineapple chunks should also be slightly burnt.
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Remove pan from the oven, and let cool for 15 minutes.
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Peel and discard the skin from the garlic cloves.
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Transfer the garlic, onion, and jalapeno to the bowl of a food processor or blender. Reserving the pineapple chunks and the tomatoes. Add the handful of cilantro (if desired) the Lime juice, salt, and cumin.
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Pulse the garlic, onion, and jalapeno mixture until it is finely chopped.
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Add in the tomatoes and the pineapple and pulse until fairly blended, but some small chunks remain.
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You can serve this slightly warm or chilled. It is equally good either way.
This will keep in a jar for 3 to 4 days. This salsa is also great on chicken.
