Pineapple Habanero Salsa is bursting with fresh flavors! This salsa recipe is made with pineapple, habanero pepper, cilantro, white onion, and lime juice. If you’re looking for a refreshing salsa recipe with just a kick of spiciness, this is the one!
It’s extremely easy to make this salsa; there are only 5 main ingredients and minimal preparation is required. All ingredients go into a blender and cleanup takes just minutes!
- Fresh pineapple – I only use fresh pineapple. Avoid the urge to use canned; your salsa won’t taste as fresh or delicious and cutting up pineapple takes just a couple minutes.
- Habanero pepper – These are very spicy; some recipes call for a whole habanero which is fine if you like a spicier salsa. However, if you are sensitive to spicy foods, stick with a half a pepper.
- White onion – You can also use red onion or green onion for this recipe.
- Lime juice – Because pineapple is already tangy, I just use a tablespoon of lime juice.
- Salt to taste
How To Make Pineapple Habanero Salsa
- Blend all ingredients together. Place pineapple, habanero, cilantro, white onion, lime juice, and salt into a blender and blend on high until salsa becomes smooth.
- Adjust consistency. Add a little water if the salsa is too thick. However, don’t add more than 2 tablespoons of water otherwise the flavors will become diluted.
- Refrigerate. Place salsa in an airtight container and refrigerate it for roughly 2 hours to allow all flavors to combine before serving. This also helps to enhance the flavors of the salsa.
Pineapple Habanero Salsa Recipe Tips
- Wear gloves when handling habanero peppers. Habanero pepper is spicy and if you handle it with bare hands you may feel a burning sensation for the rest of the day. However, I have a great solution for this: wear some gloves. These peppers are small but they pack a punch of heat so be careful!
- Adjust consistency. You may find that the blender can’t process all of the ingredients easily because there are no liquids to get things moving. Feel free to add a little water, roughly 2 tablespoons, to get the blades spinning and thin out the salsa.
- Don’t over-blend the salsa – While it’s important to make sure the salsa is well blended, don’t continue to blend it until it becomes a puree. A slight chunkiness is ok as long as there are no chunks of habanero pepper remaining. To ensure there are no chunks of habanero pepper left, make sure you chop up the peppers very fine before adding them to the blender.
This Pineapple Habanero Salsa works well with so many different dishes in a variety of ways!
- Chips and salsa – Enjoy this salsa with your favorite bag of tortilla chips.
- Garnish – Add a scoop of this salsa to the top of your favorite salads like my Southwest Quinoa Salad or Taco Salad.
- As a side – Serve alongside your favorite Mexican dishes like Fajita Veggies, Vegan Chimichangas, or Chipotle Sofritas.
How Spicy Are Habanero Peppers?
The first time I made Pineapple Habanero Salsa I was rather surprised at how spicy it was even though these peppers are so small. That’s because the habanero pepper is considerably spicier than most peppers. In fact, the Scoville Scale, which determines the heat level of all peppers, has assigned a maximum heat value of 300,000 to habanero peppers whereas jalapeno peppers max out at 5,000. Having said that, be careful when handling these peppers and consuming them!
Is Pineapple Habanero Salsa Healthy?
Pineapple Habanero Salsa is very healthy! That’s because every ingredient in this recipe is packed with nutrients. Let’s take a look at the health benefits of the two main stars in this recipe, pineapple and habanero pepper. Pineapple is a rich source of antioxidants and enzymes which are beneficial for both reducing inflammation and promoting healthy digestion. Habanero peppers are high in vitamin C and contain plant compounds which are believed to help reduce heartburn.(1)(2)(3)
I hope you love this Pineapple Habanero Salsa recipe as much as I do! Thank you for joining me for another Vegan Plate creation!
More Salsa Recipes You’ll Love!
- Salsa Taquera
- Vegan Ceviche
- Fire Roasted Salsa
- Serrano Salsa
- Chipotle Corn Salsa
- Black Bean and Corn Salsa
- Chipotle Tomato Salsa
- Pico De Gallo With Avocado
- Mango Black Bean Salsa
- 1 1/2 Cups fresh pineapple, chopped
- 1/2 Orange habanero chile pepper, seeds removed and chopped
- 1/2 Cup cilantro, chopped
- 1/2 Cup white onion, chopped
- 1 Tablespoon lime juice
- Salt to taste
- Add pineapple, habanero, cilantro, onion, lime juice, and salt to a blender and blend on high until smooth.
- Adjust consistency by adding 2 tablespoons of water if salsa is too thick.
- Refrigerate for 2 hours to allow all flavors to combine before serving.
- Wear gloves when handling habanero peppers; the oil from the pepper will burn any skin area that comes in contact with it.
- Don't over-blend the salsa; it's ok if it's slightly chunky as long as there are no large chunks of habanero pepper remaining.
- You may need to add a little water to the blender before blending all ingredients so that the blender has some liquids available to allow the blades to spin freely.
Amount Per Serving: Calories: 32Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 75mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 1g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.