Oven Roasted Salsa with Grilled Pineapple
Hello & Happy Thursday!!
If there is one recipe I love to make and have tried countless times..
It’s homemade salsa!
What I love most about salsa is that fact that its comprised of tomatoes. It’s the one “fruit” that’s packed with lycopene that instantly makes my skin glow. Secondly, salsa is SO EASY. In addition to chips you can pair it with just about anything and it costs pennies to make.
Since salsa can be easily purchased and have a longer shelf life especially if purchased in glass as its typically packed with citric acid that enables it to mitigate spoilage.
Don’t think its in your store bought salsa?! Whether its actually listed on the ingredient labels, legally it could be combine with another ingredient and not have to be listed altogether. I took a food chemistry course while at undergrad at NYU and we attempted to replicate a salsa nearly 10 to 20 time and it kept coming out just a tad off. The reason was that it needed citric acid. Once added to the recipe it tasted exactly like the store bought product, however..
It wasn’t even listed on the label.
This scenario just solidifies that fact that you never know what’s in a product unless it’s produce.
What I love about this recipe is everything. It packs that classic flavor, is effortless, affordable, has a hint of smoke with the charred veggies, and the addition of the pineapple cuts the heat and adds and element of sweet that ties it in altogether.
If you’re looking for a classic chunky salsa that doesn’t disappoint, You have to try my recipe for Oven Roasted Salsa with grilled pineapple!
Why this recipe rocks:
Perf for every season
Hint of heat, hint of sweet
Can easily be made in bulk
Non vegan approved
Want to see just how easy this recipe is?!
Watch the clip above!!
Eat Drink Shrink
Yields 4 cups
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 4 vine ripe tomatoes
- 1 red onion sliced or quartered
- 2 jalapeños, seeds removed from one if you like heat, remove all seeds if not!
- 4 to 6 cloves garlic
- 3/4 cup pineapple
- 2 tbs olive oil
- 2 tsp sea salt
- 2 tsp chili powder
- 2 tsp cumin
- 1 squeeze lime
- 4 tbsp cilantro
- Preheat oven to 400. Slice all veggies and lay out on a pan. Make sure to have some of the tomatoes turned face down so the skins burn. Top with olive oil, sea salt, lime, chili powder and cumin. Roast for 20 minutes, take out and rotate and place back in the oven for another 20 minutes. Let cool, and place everything in a food processor and pulse to achieve the desired consistency. If too thick, add a fresh tomato to make a more liquid like salsa. Top with grilled pineapple and cilantro.
- While the veggies are roasting, heat up a grill and toss the pineapple slices on for a few minutes, set aside to cool, chop, and toss them in.