Charred Jalapeño and Pineapple Mezcal Salsa
A vibrant salsa combining smoky charred jalapeños, sweet pineapple, and fresh cilantro, perfect for grilled meats or tortilla chips. This mexican-inspired quick meals ready in about 25 minutes blends fresh pineapple chunks, medium jalapeños, finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 60 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup fresh pineapple chunks
- 2 medium jalapeños
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro leaves
- 2 tbsp lime juice
- 1 tbsp mezcal
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a grill pan over high heat. Place 2 medium jalapeños on the pan and char all sides until blackened and blistered, about 5-7 minutes, turning frequently.
- Step 2: Transfer the charred jalapeños to a bowl and cover with plastic wrap to steam for 10 minutes, then peel off skins, remove seeds, and finely chop.
- Step 3: In a medium bowl, combine 1 cup fresh pineapple chunks, the chopped jalapeños, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro leaves.
- Step 4: Add 2 tbsp lime juice, 1 tbsp mezcal, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently until well combined and let rest for 15 minutes to marry flavors.
- Step 5: Serve chilled or at room temperature alongside grilled meats or with tortilla chips for dipping.
Frequently asked questions
How long does Charred Jalapeño and Pineapple Mezcal Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Jalapeño and Pineapple Mezcal Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Jalapeño and Pineapple Mezcal Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Jalapeño and Pineapple Mezcal Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Jalapeño and Pineapple Mezcal Salsa?
Mexican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
