Go Back
Print
Pineapple and Roasted tomato salsa Title

Roasted Pinepineapple Tomato Salsa

A light and lively salsa bursting with flavors of roasted pineapple and tomatoes. Perfect for dipping or over pork chops and chicken

Course Appetizer
Cuisine American, Mexican
Keyword pineapple, salsa, spicy, tomatoes
Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375°
  2. 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.
  3. Bake for 10 minutes on the upper rack of your oven. Then turn the oven to high broil.
  4. 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.
  5. Remove pan from the oven, and let cool for 15 minutes.
  6. Peel and discard the skin from the garlic cloves.
  7. 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.
  8. Pulse the garlic, onion, and jalapeno mixture until it is finely chopped.
  9. Add in the tomatoes and the pineapple and pulse until fairly blended, but some small chunks remain.
  10. You can serve this slightly warm or chilled. It is equally good either way.

Recipe Notes

This will keep in a jar for 3 to 4 days. This salsa is also great on chicken.