Pineapple Poblano Salsa Recipes

GRILLED PINEAPPLE-POBLANO SALSA

Steps:

• Heat your grill to medium heat and lightly oil the grates.
• Set the peppers, onion slices, pineapple rings and lime halves (flesh side down) onto the grill and grill them until nicely charred. The limes will only need a few minutes. The pepper skins will puff up and blacken.
• Remove from heat as needed and let cool slightly.
• Peel off the pepper skins and remove the innards.
• Slice the pineapple rings to remove the tough inner core and discard it.
• Transfer the grilled ingredients to a food processor and squeeze in the juice from the limes.
• Add the chopped tomato.
• Add a bit of salt and process until nice and chunky.
• Adjust for salt to your preference. Serve with chips!

ROASTED PINEAPPLE POBLANO SALSA

Steps:

• Preheat the broiler to high. Place the tomatoes, pineapple, poblano pepper and onion on a baking sheet. Drizzle with olive oil and use hands to spread.
• Broil on high for 3-5 minutes. Then, add the garlic and broil for an additional 4-5 minutes of until the tops start to get very charred.
• Let the veggies cool for five minutes. Add to a blender with the cilantro, lime juice, salt and pepper. Blend until smooth. Taste the salsa and adjust salt as needed. If you prefer a more tex-mex style salsa, add in a tsp of ground cumin.

PINEAPPLE AND ROASTED POBLANO SALSA

Steps:

• Preheat broiler.
• On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
• Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)

PINEAPPLE POBLANO SALSA

Steps:

• Roast your poblanos using your preferred method and let cool. I like to pop under the broiler for a couple of minutes. Make sure to flip to get each side nice and blistered. Remove once each side is blistered and charred and let cool.
• To your molcajete bowl or a large bowl add in the finely minced garlic cloves, lime juice, and cilantro that has been finely chopped. Using your pestle or a spoon, mix, and mash everything together.
• Add in finely diced red onion, pineapple, roasted poblanos, jalapenos, and salt. Dice all the ingredients to be around the same size. Mix to combine everything.
• Right before serving add in your diced avocado. Taste and add more salt and lime juice if needed. Serve immediately or chilled with your favorite tortilla chips.