Charred Pineapple and Habanero Salsa with a Fresh Kick

Salsa de Piña in molcajete

This pineapple and habanero salsa from Gustavo Romero of Oro by Nixta brings the heat in the best way. It's fiery, a little sweet, and full of smoky depth from charring on the comal. It's the kind of salsa that wakes up anything you put it on. 

Spoon it on tacos, grilled meats, roasted veggies, or whatever needs a serious flavor boost. The fresh diced pineapple at the end adds just the right bit of sweetness.

star

All Comments

ROB |

When I saw the video of Romero making this salsa, I knew I had to make it. I was worried two habaneros would be too much, but the balance of sweet, acid and heat is perfect. It was easy to make, and I found the process of preparing the vegetables and making the mash soothing. This is one of the more rewarding foods I have prepared in a long time.

Leave a Comment

Note: Comments must be approved before they are published.