Charred Pineapple Salsa Roja

By Chef Max Straczek

When salsa is this good… don't hesitate…. just say "yes!!"

10 min prep time

30 min cook time

Serves 6

Why we like it

The entire menu at PYRO is kissed by charcoal and smoke, and we serve a very similar (read: this exact) version of salsa roja along side our Smash Tacos.

What makes this salsa unique is its harmonious blend of contrasting flavours. Roma tomatoes provide a sweet and tangy base, while charred pineapple adds a burst of sweetness. White onion keeps things sharp, and the jalapeno brings adjustable heat.

For another act of contrast, the fruits and vegetables are lightly charred rather fully cooked, intensifying their flavours, and creating more layers of complexity.


6 servings

Preparation Notes

When grilling fruits and vegetables, larger pieces will hold their shape much better, and are much less likely to fall through any barbecue grates.

Thicker pieces also take longer to cook through, giving them time to develop a beautiful char on the outside while still remaining tender, juicy, and mostly uncooked inside.

Once charred, the large pieces of fruit or vegetables can be chopped into more manageable pieces that fit into a blender or a food processor.

Making the recipe

  1. Step 1

    La Piña

    • Cut off the leafy top of the pineapple, and slice in half, lengthwise.
    • Remove the skin, as well as the core, and cut each into quarters.
    • Transfer to a large bowl.
    Next step
  2. Step 2

    Los Vegetales

    • Cut the tomatoes in half.
    • Halve the garlic cloves.
    • Slice the onions in half, then into thick rings.
    • For a milder salsa, remove the seeds and ribs from the jalapeno before slicing it into thick chunks.
    • Add all the vegetables to the bowl with the sliced pineapple.
    Next step
  3. Step 3


    • Grill the ingredients on a barbecue or under a broiler until charred on both sides, and remove from heat.
    • Chop any larger pieces, like the pineapple, into bite-sized chucks.
    Next step
  4. Step 4


    • Working in batches, place all ingredients into a food processor and pulse a few times until slightly coarse.
    • Allow ingredients to cool slightly in a mixing bowl.
    Next step
  5. Step 5


    • Finely chop the cilantro and add to the blended mix, along with the salt and freshly squeezed lime juice.
    • Stir to combine and refrigerate until ready to serve.