What's the trick to getting a good char on the pineapple?

While the vegetables are roasting, heat a grill and toss the pineapple slices on for just a few minutes until they develop nice grill marks and caramelization.

How can I adjust the heat level of this salsa?

For less heat, remove all seeds from both jalapenos. If you enjoy a spicier salsa, leave the seeds in one or both jalapenos.

What if my salsa is too thick after blending?

If the salsa consistency is too thick for your preference, simply add a fresh tomato to the food processor and pulse again until it reaches a more liquid-like texture.

Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the vegetables and let them cool, then store them in an airtight container in the refrigerator for a day or two before blending and adding the grilled pineapple and cilantro.

9 years ago

Oven Roasted Salsa With Grilled Pineapple
[Vegan, Gluten-Free]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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A vibrant bowl of chunky, reddish-orange oven roasted salsa, topped with golden-brown grilled pineapple pieces and fresh green cilantro, served with tortilla chips.

Oven Roasted Salsa with Grilled Pineapple

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Oven Roasted Salsa with Grilled Pineapple [Vegan, Gluten-Free]

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Ingredients You Need for Oven Roasted Salsa With Grilled Pineapple [Vegan, Gluten-Free]

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 tablespoons olive oil
2 teaspoons sea salt
2 teaspoons chili powder
2 teaspoons cumin
1 squeeze lime
4 tablespoons cilantro

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How to Prepare Oven Roasted Salsa With Grilled Pineapple [Vegan, Gluten-Free]

Preheat oven to 400°F.
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 them with olive oil, sea salt, lime, chili powder, and cumin.
Roast them for 20 minutes, take them out, rotate them, and place them back in the oven for another 20 minutes.
While the vegetables are roasting, heat up a grill and toss the pineapple slices on for a few minutes. Set them aside to cool.
Let the vegetables cool and then, place everything in a food processor and pulse it to achieve the desired consistency. If the salsa is too thick, add a fresh tomato to make it a more liquid-like salsa.
Top it with grilled pineapple and cilantro.