Charred Pineapple Jalapeno Salsa

This salsa turned out so yummy.  Sweet at first and then the spicy jalapeno hits.  It goes perfectly on the shredded pork tacos I'm going to post later.  This recipe is from one of my dad's favorite restaurants, Salsa Brava, in Flagstaff.  The restaurant was featured on Food Network, and their roasted pineapple habanero salsa was written in the Diners, Drive-Ins and Dives book.  I had to try it!  I followed the recipe the first time exactly and it was SO spicy we couldn't eat it!  So, I made a few adjustments and now I've got it down.  

This salsa is more of a typical salsa than what you would compare to other fruit salsas, such as mango salsa.  I think it would go on a regular taco or salad too.

Pineapple Jalapeno Salsa

recipe adapted from Salsa Brava

3-4 fresh jalapenos (depending on how spicy you like it)

5 roma tomatoes, halved

1 large sweet yellow onion

1 16 oz can crushed pineapple, undrained

1/2 c. water

1 c. cilantro

salt

Move your oven rack to the top spot and turn on the broiler.  Cut the jalapenos in half and carefully remove the seeds and ribs, being careful not to touch your eyes! Cut the onion in thick slices.  Lay out the jalapeno halves, tomato halves, and onion slices on a cooking sheet and broil the vegetables until they are charring on the edges, flip the veggies over and broil the second side. (I broiled mine 10-12 minutes on the firsts side and only 5 minutes the second side.)

Once the veggies are charred add them with water, cilantro and pineapple into the bowl of your food processor (or blender) and pulse until the veggies and cilantro are chopped.  Season with salt to your liking. Enjoy with tortilla chips or on a taco.