Roasted Tomato and Pineapple Salsa

This is a very complicated salsa recipe, I’m not going to lie, but it’s so tasty! There are a lot of ingredients cooked a few different ways, and the results are fantastic. You can really taste everything and it comes together as a sweet, sour, spicy salsa that’s just super flavorful. The recipe is from Truly Mexican, my fave. Would be perfect for Super Bowl this weekend!

Ingredients:

1 lb tomatoes (4 small/medium)

1 1/2 cups pineapple chunks

1 medium red onion, peeled whole and cut into 1/2” rounds

5 garlic cloves, peeled

3 dried arbol chiles, wiped clean and stemmed

1 small poblano or hot Italian pepper

pinch allspice

2 tbsp chopped jalapeño chiles, including seeds

1/2 cup chopped cilantro

1/2 cup fresh squeezed orange juice

3 tbsp freshly squeezed lime juice

2 tbsp distilled white vinegar

2 tbsp water

1 1/2 tsp sugar

1 1/2 tsp fine salt or 1 tbsp kosher salt

Directions:

Set the oven to broil and position the rack 8 inches below the burner. Core the tomatoes and cut a small X through the skin on the bottom. Spray a bit of oil on half of a foil lined tray and top with pineapple, coating with oil. 

Put the tomatoes on the other side. Roast the pineapple until they’re tender and well browned, about 15-20 minutes, turning once. Keep cooking the tomatoes until they are charred and cooked to the core. Let the tomatoes and pineapple cool to room temperature. 

Meanwhile, in a heavy skillet over medium-low heat, add the onion, garlic, and arbol chiles. Cook the chiles, turning once, until deep brown, 3-4 minutes. Cook the garlic, turning occasionally until tender with some blackened spots. 

Cook the onion round until soft and charred on both sides, turning once, about 15-20 minutes.

Turn a burner to high and roast the poblano chile on the rack of the burner, turning frequently with tongs until it is blistered all over, 4-6 minutes. Put it in a plastic bag or in a bowl covered with plastic wrap to steam. 

Chop the pineapple finely. Slip the skins from the tomatoes and chop them coarsely. Finely chop the onions and mince the garlic. Finely chop up the arbol chiles or grind in a spice grinder or mortar and pestle. Rub the skin from the poblano with a paper towel to remove it. Cut the chile open and remove the seeds with a paper towel. Cut into 1/4” dice. 

Mix all of the roasted ingredients, then stir in the jalapeño, cilantro, orange juice, lime juice, vinegar, water, sugar, and salt. Season to taste with additional vinegar, sugar, and salt. 

Serve with chips and/or tacos.