This pineapple Sriracha salsa is so refreshing and delicious, bursting with all kinds of flavor, and it will even be better after it is chilled. The most difficult part of this recipe will be deciding what to serve it on – it’s equally good on tacos and pulled pork, and—believe it or not—it’s superb on ice cream.
Prep Time::15 mins
Cook Time::5 mins
Cool Time::15 mins
Chill Time:: 1 hr
Total Time:: 1 hr 35 mins
Servings::24
Yield::3 cups
Ingredients
1 (20 ounce) can pineapple chunks in juice
1 teaspoon vegetable oil, for greasing pan
1/2 yellow onion, roughly chopped
6 unpeeled garlic cloves
1/4 cup chile garlic sauce (such as Sriracha®)
3 tablespoons fresh mint leaves
1/4 teaspoon salt, or to taste
1/4 cup seasoned rice vinegar
Directions
Place a strainer over a bowl, and transfer in pineapple chunks. Let drain well, and reserve juice.
Preheat the oven’s broiler to High and set a rack 8 inches from the heat source. Line a rimmed baking sheet with foil, and lightly oil the foil.
Spread pineapple chunks onto the prepared pan. Add onion and garlic and spread out evenly.
Broil pineapple until tops of pineapple chunks and onions are charred, about 5 minutes. Let cool to room temperature, about 15 minutes.
Remove garlic cloves and set aside. Transfer pineapple and onions into a blender. Peel garlic cloves; add to the blender; add in reserved pineapple juice, Sriracha, mint leaves, salt, and vinegar. Blend until the mixture is as smooth or chunky as you like. Taste for seasoning.
Cover and refrigerate for at least 1 hour before serving. Salsa can be made up to 3 days ahead.
John Mitzewich