Jamaican Jerk Salsa with Campari® and Pineapple


2-4Jamaican Jerk Salsa with Campari® and PineappleServes 2-4

Prep Mins

1010 Mins 20 Mins 30 Mins

Cooking Mins



  • 4 Campari® Tomatoes, halved
  • 1 cup pineapple chunks
  • 2 Tbsp. extra virgin olive oil
  • Kosher salt
  • 1 cloves garlic, grated
  • 1 habanero pepper, seeded and finely chopped
  • ½ cup red onion, finely chopped
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped
  • ½ tsp. Jamaican jerk seasoning


  • Preheat oven to 400ºF. Place halved tomatoes and pineapple chunks on a parchment-lined baking sheet. Drizzle with extra virgin olive oil and season with Kosher salt. Roast for 15-20 minutes. Let cool to room temperature.
  • Add the roasted tomatoes, red onions, garlic and pineapple chunks to a bowl. Lightly sprinkle in Kosher salt, habanero pepper and Jamaican jerk seasoning. Garnish with fresh cilantro and serve.

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