Roasted Pineapple Poblano Salsa Recipes

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.

ROASTED PINEAPPLE AND PEPPER SALSA

Steps:

• Heat grill or grill pan to high.
• Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
• In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

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.

FIRE-ROASTED POBLANO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.