This pineapple habanero salsa is such a perfect combination of tantalizing flavors. It's sweet, spicy and crunchy personality brightens up tacos, tostadas and buddha bowls.
It's a snap to make, requiring just one bowl and 10 minutes of your times. Bring it to your next get together as a party appetizer and let the compliments roll in!
What says "summer" more than a pineapple habanero salsa? It's zesty and fresh and so perfect for picnics and barbecues.
So, get your picnic blanket ready and fire up the barbie. We're going to make a big bowl of pineapple habanero salsa loaded with fresh pineapple, juicy tomatoes, red onions, cilantro, habanero chili peppers and lime.
All you need is a bowl of fresh chips and you can dig into this flavor sensation!
Reasons You'll Love This Recipe
✔It's easy to make. You only need about 15 minutes hands on time.
✔It's gluten free.
✔It's perfect for picnics and BBQs.
✔It's the perfect game day salsa.
How To Make Pineapple Habanero Salsa
- The first step is to peel your pineapple. Using a sharp knife, top and tail the pineapple and slice off the skin. Remove any brown eyes with a paring knife.
- Slice down the pineapple vertically, removing the fruit and discarding the hard core in the center. If video is a helpful tutorial if you need it.
- Chop the pineapple into bite sized chunks. Be sure to keep the pieces on the small side. Too big, and the pineapple chunks won't release enough juice for a nice juicy salsa.
- Add the pineapple to your bowl.
- Chop up your tomato. The same thing applies here, as with the pineapple. Be sure not to leave the tomato pieces to large. We want them small enough to release their juices into the salsa.
- Toss the tomato into the bowl with the pineapple.
- Chop up your red onion and cilantro and add them to your salsa.
- Zest your lime into the bowl, and squeeze the juice in. Add your cumin, salt and chipotle powder. If you don't have chipotle powder, you can use chili powder or even smoky paprika.
- Cut your habanero chili pepper in half and scoop out the membrane and seeds. Mince it finely and stir it into your salsa.
- Gently mix everything together. Cover the bowl with cling film and put your pineapple habanero salsa in the fridge to marinate.
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Pineapple habanero salsa is good with plain ol' tortilla chips, but here's a few other suggestions:
Frequently Asked Questions
You can store this salsa in an airtight container in the fridge for up to five days.
Yes, you can freeze it in an airtight container for up to two months. However, the consistency does change a bit once it's defrosted.
Sure! Mango works nicely in this recipe. Surprisingly, strawberries are an excellent salsa addition. Try it and thank me later!
You can use a any chili powder or smoked paprika.
Tortilla chips (obviously), tacos, tostados, use it as a topping for salads or even potatoes.
Craving More Vegan Dips And Sauces?
Ultimate Pineapple Habanero Salsa
- 2 cups pineapple diced
- 1 cup tomato diced
- ¼ cup red onion finely chopped
- ½ cup cilantro/coriander
- 1 habanero chili pepper seeds and membrane removed
- 1 lime zest and juice
- 1 teaspoon cumin
- 1 teaspoon chipotle powder or chili powder
- ½ teaspoon sea salt
- Top, tail, peel and core the pineapple. Dice the fruit into small pieces and place in a medium size bowl.
- Dice the tomato and add to the bowl with the pineapple.
- Finely chop the red onion and cilantro (coriander) and add to the salsa.
- Remove the seeds and membrane from the chili pepper and finely chop. Adjust amount used according to taste. Add the habanero chili pepper to the salsa.
- Zest the lime and squeeze the juice over the salsa. Add the cumin, chipotle powder and sea salt and gently mix to combine. Allow the salsa to rest in the fridge for at least 10 minutes before serving.
- Pineapple salsa can be stored for up to 5 days in fridge in an airtight container and frozen for up to two months.