This is my son’s favorite salsa. We MUST have this on hand at all times. It’s does have some decent heat but the pineapple evens it out nicely. Of course you can increase or decrease the heat level to fit your tolerance. Luckily my boy can take some serious heat...like his Dad!

adapted from Epicurious. This is a staple table salsa in my house. Awesome on tacos, eggs, quesadillas, gorditas, carne asada, etc. My Mexican hubby likes it more spicy, so I usually use 3 habs (2 seeded and 1 not, so it's not ungodly spicy), but use as many or as few as you like, seeded or not. Just a tip, open a window when you're broiling the habs -- the chile fumes will sneak up on you, lol! Servings based on use as a condiment.

Nothing brings a more unique taste to a good salsa than roasted ingredients. This salsa has a nice heat to it, I’d say a 7.5/10 on the heat scale. I like to use multiple kinds of peppers when using the hotter types rather than adding more of the super-hots.

hot and good

A recipe I created 15yrs ago, still good today

OK, most of my recipes are geared more towards the masses versus the few. This one is a major exception. This is a very high heat level for salsa at a good 9 out of 10! It packs a serious punch but at the same time is very flavorful and tangy. Be careful but ENJOY!!

It's Salsa Week here in the O'Brien Shire so you know Habeneros are definitely on the roster! Just chop, simmer, chill and serve! If my 7 and 8 year old students can handle the heat - so can you! Great work kiddos! You do make your instructor proud!