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How to make a Pineapple and Habanero Salsa

A friend from Monterrey, México took us to this restaurant a few years ago where we tried a VERY spicy but also VERY sweet salsa that we ended up using for every single dish they served. This is my closest attempt and it is GOOD!

This one is very easy to put together and I know habaneros can be scary but give this one a chance, it is till HOT but in the most sweet way.


  • The flesh of one full pineapple, roughly chopped

  • 1 medium yellow onion, chopped

  • 3 habanero chiles (remove seeds if you want this less hot, I kept them)

  • 2 dried Chile de árbol

  • 1 cup chicken stock or bone broth

  • 1 cup of water

  • 1 tsp kosher salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp olive oil

  • 1 tbsp agave syrup


  1. Preheat oven to 400 F.

  2. Use a large baking sheet to roast habaneros, onion and pineapple fr 30 minutes.

  3. Transfer roasted items to a blender and add almost all the rest of ingredients, except olive oil. Blend until you get the salsa consistency you like.

  4. In a medium sauce pan at medium heat, add olive oil, salsa and agave syrup (in this order). Cook until it boils, reduce heat to low, cover and cook for 20 more minutes.

  5. Transfer into a glass container and keep it in the fridge. Heat it or use it cold when serving.

Where to use this? Chicken tacos, pork tacos, ham sandwiches, to spice up your Sunday morning chilaquiles, options are endless. Me? I’ll make some birria later and drown my tacos in this salsa.


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