A few days ago, my sister-in-law bought a package of habanero peppers for my nephew. He took one bite, decided they were too hot and that was the end of it. Knowing that my husband loves, loves, loves spicy food, she gave them to us. And my husband immediately asked for his favorite habanero dish – pineapple habanero salsa.
I’ve made this salsa a few times in the past, and I usually use crushed pineapple. But I’ve found that making it with fresh pineapple (which just happened to be on sale for $1 at my grocery store last week) is SO MUCH better.
Pineapple Habanero Salsa
2 cups fresh or canned pineapple, finely diced
2 tablespoons pineapple juice
2 tablespoons lime juice
3 green onions, finely chopped
1 habanero, minced (remove the seeds for less spice)
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
This one is a cinch – just throw all of the ingredients into a medium sized mixing bowl. Give it a good stir and let sit for at least an hour before diving in.
This salsa works great for dipping tortilla chips or, if you’re feeling adventurous, use it to top chicken or pork.