If you’re looking for a fiery-hot, yet fruity salsa for your chicken, fish or pork dish, then this pineapple salsa recipe is for you. Made with one of the hottest types of chilis in Mexico — the habanero — this salsa de piña packs on the heat and the flavor, bringing your everyday dishes to life!
- 1 lb fresh pineapple chunks
- 2 habanero chilis seeds removed and deveined (This salsa is very hot. For a milder taste, use only 1 chili.)
- ½ red onion
- ¼ cup cilantro leaves
- 1 clove garlic
- 2 limes juice only (Key limes are best)
- ½ tsp salt If the flavor doesn't pop, keep adding salt and tasting until it does.
PREPARE AND CHOP THE INGREDIENTS
Pineapples: Peel and cut the pineapple into chunks. You’ll only use 1 lb. for this recipe. Save the rest in the refrigerator for another use.
Chilis: Carefully cut the habanero chilis in half lengthwise and use the knife to remove the seeds and veins. Then set aside. Note that these chilis are very hot. Do not touch your eyes or face after handling the chilis because you may get burned. If you’re sensitive to working with chilis, we recommend you wear gloves. Also, if want a little less spice, use only one chili or less.
Onion and Garlic: Chop the onion and quarter the garlic clove.
Cilantro: Pull the cilantro leaves from the stem and place into a small bowl.
Lemons: Squeeze the juice from the two lemons into a small bowl and set aside, removing any seeds that may have fallen into the juice.
BLEND THE SALSA
Add all of the ingredients to the blender and blend for 15 seconds, or until the ingredients are combined. Your salsa will have a nice, yellow color.
Let the salsa sit for two hours so the flavors can meld.
SERVE THE SALSA
Once the flavors have had a chance to meld, serve your pineapple salsa at room temperature. If you serve it cold, it will taste flat.
Enjoy your salsa on fish, tamales, shrimp, chicken and pork. Because this salsa is so sweet, it’s not a good dip for chips, so stick with it as a topping for main dishes.