Best 5 Pineapple And Roasted Poblano Salsa Recipes

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Pineapple and roasted poblano salsa is a delicious and versatile condiment that can be used to add a sweet and spicy kick to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or hot, chunky or smooth, this salsa is sure to become a favorite condiment in your kitchen.

Here are our top 5 tried and tested recipes!

PINEAPPLE POBLANO SALSA



Pineapple Poblano Salsa image

Pineapple and Poblano Salsa is the perfect treat for this summer. Full of fresh ingredients and bold flavors, you won't be able to get enough!

Provided by Heather

Categories     Appetizer

Time 20m

Number Of Ingredients 9

4 Garlic Cloves
1/2 Red Onion
2-3 Limes
1 Bunch of Cilantro
1/2 Pineapple
2 Roasted Poblanos
2 Jalapenos
2 Avocados
Salt

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.

Nutrition Facts : ServingSize 1 scoop, Calories 138 calories, Sugar 2.7 g, Sodium 243.2 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 18.5 g, Fiber 4.6 g, Protein 3.1 g, Cholesterol 0 mg

PINEAPPLE AND ROASTED POBLANO SALSA



Pineapple and Roasted Poblano Salsa image

Provided by Melissa Clark

Categories     Condiment/Spread     Side     Broil     Thanksgiving     Vegetarian     Dinner     Pineapple     Hot Pepper     Fall     Healthy     Vegan     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

3 medium fresh poblano peppers (about 1/2 pound)
1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups)
1/2 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/4 cup red onion, finely diced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.)

ROASTED PINEAPPLE AND PEPPER SALSA



Roasted Pineapple and Pepper Salsa image

Provided by Guy Fieri

Categories     appetizer

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced

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.

FIRE-ROASTED POBLANO SALSA



Fire-Roasted Poblano Salsa image

Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.

Provided by France C

Time 25m

Yield 16

Number Of Ingredients 9

1 medium poblano pepper
1 medium jalapeno pepper
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 small white onion, raw
1 clove garlic, minced
½ cup cilantro, minced
1 medium lime, juiced
¼ teaspoon chipotle powder
salt to taste

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.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g

ROASTED POBLANO AND ROASTED GARLIC SALSA



Roasted Poblano and Roasted Garlic Salsa image

For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions.

Provided by Rita1652

Categories     Sauces

Time 1h

Yield 7 12 ounce jars

Number Of Ingredients 14

1/2 tablespoon olive oil
1 large vidalia onion, onionsonion diced (3 cups)
1 habanero, very finely minced (can use more to kick up the heat)
1/2 head roasted garlic, Roasted Garlic & Pearl Onions With Herbs
1 tablespoon brown sugar
8 cups diced tomatoes, seeds and liquid discarded
4 roasted poblano peppers, stemmed seeded and diced (1 cup, To make check out Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers..)
1/4 cup fresh basil, minced
fresh cilantro, minced (a mixture of the herbs as great as well)
1 teaspoon cumin
1 teaspoon salt
1 fresh lime juice (2 tablespoon)
3/4 cup vinegar
6 ounces tomato paste

Steps:

  • In a large pot heat oil.
  • Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
  • Add remaining ingredients and bring to a boil then simmer for 15 minutes.
  • Adjust seasoning and place in hot sterilized jars.
  • Process in a hot water bath for 15 minutes to seal.

Nutrition Facts : Calories 163.1, Fat 2.5, SaturatedFat 0.3, Sodium 1180.6, Carbohydrate 34.5, Fiber 7.9, Sugar 17.4, Protein 5.1

Tips:

  • Choose ripe pineapple. A ripe pineapple will be golden yellow in color and have a sweet, fragrant smell. Avoid pineapples that are green or have brown spots.
  • Roast the poblano peppers before adding them to the salsa. Roasting the peppers brings out their smoky, slightly sweet flavor. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skins are blackened. Then, remove the peppers from the oven and let them cool slightly before peeling and seeding them.
  • Use fresh cilantro. Fresh cilantro adds a bright, citrusy flavor to the salsa. If you don't have fresh cilantro, you can use dried cilantro, but it won't have the same flavor.
  • Add a squeeze of lime juice. Lime juice adds a bit of acidity to the salsa, which helps to balance out the sweetness of the pineapple and the smokiness of the poblano peppers.
  • Serve the salsa immediately or store it in the refrigerator for up to 3 days. The salsa is best when served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This pineapple and roasted poblano salsa is a delicious and easy-to-make salsa that is perfect for any occasion. It is sweet, savory, and smoky, with a bit of heat from the poblano peppers. The salsa is also very versatile and can be used as a dip for chips, a topping for tacos or burritos, or even as a marinade for chicken or fish. So next time you are looking for a new salsa to try, give this pineapple and roasted poblano salsa a try. You won't be disappointed!

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