Ingredients:

  • 1 pound (450g) Roma tomatoes, cored and halved
  • 1 medium (approx. 4 oz or 115g) white onion, quartered
  • 2 cloves garlic, unpeeled
  • 1 red bell pepper, seeded and quartered
  • 1-2 habanero peppers, stemmed and seeded
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon (2.5ml) kosher salt
  • 1 cup (150g) diced fresh pineapple
  • ¼ cup (60ml) chopped fresh cilantro
  • ¼ cup (60ml) lime juice, freshly squeezed
  • ½ teaspoon (2.5ml) ground cumin
  • ¼ teaspoon (1.25ml) smoked paprika
  • Salt and pepper to taste

Instructions:

  1. Wash and prep all vegetables as per the ingredient list. Remember to use gloves for the habaneros!
  2. Toss the tomatoes, onion, garlic, bell pepper, and habaneros with olive oil and salt on a baking sheet. Roast under the broiler until the vegetables are softened and slightly charred (about 8-10 minutes).
  3. Let the roasted vegetables cool slightly. Remove the garlic cloves from their skins.
  4. In a food processor or blender, combine the roasted vegetables (including the garlic), pineapple, cilantro, lime juice, cumin, and smoked paprika. Pulse until desired consistency is reached.
  5. Season with salt and pepper to taste.
  6. Transfer the salsa to an airtight container and chill for at least 30 minutes.
  7. Serve with your favourite tortilla chips, tacos, grilled meats, or anything else that needs a kick!