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Tropical·Condiment

Charred Pineapple Sriracha Salsa

A vibrant, smoky, and sweet condiment that balances the heat of Sriracha with caramelized pineapple and fresh mint. Perfect as a topping for pulled pork, fish tacos, or even vanilla ice cream.

Prep

10m

Cook

10m

Total

60m

Serves

—

Method

  1. 01

    Drain the pineapple chunks through a strainer for about 5 minutes, making sure to reserve the juice. Transfer the pineapple to a foil-lined baking sheet along with the roughly chopped onion and whole, unpeeled garlic cloves.

    Step 1
    Watch · 0:27
  2. 02

    Place the pan under a broiler on high heat. Broil until the ingredients have reached your desired level of char (light to medium-dark), which activates the sugars and adds smokiness. Remove from the oven and allow everything to cool to room temperature.

    Step 2
    Watch · 1:06
  3. 03

    Squeeze the softened, roasted garlic out of their skins and into a blending bowl. Add the charred pineapple and onions, then season with a generous splash of Sriracha, fresh mint, a pinch of salt, a splash of rice vinegar, and the reserved pineapple juice.

    Step 3
    Watch · 1:52
  4. 04

    Use a stick blender to process the salsa. Blend it until completely smooth like a "smoothie" or leave it slightly coarse if you prefer more texture.

    Step 4
    Watch · 2:30
  5. 05

    Transfer the salsa to a bowl, cover, and chill in the refrigerator to let the flavors meld and the color darken. Just before serving, garnish with finely diced red onion, hot chili flakes, and sliced green onions.

    Step 5
    Watch · 3:15

From Chef John

  • “Sweet heat is hard to beat.”
  • “You are, after all, the Dwight Schrute of how to process your fruit.”
  • “It looks great, smells great, tastes great, and is great.”