A quick, easy, highly flavorful homemade salsa recipe made with grilled pineapple, poblano peppers, serranos and more. Get the chips! It's time to bust out the grill. Salsa is the perfect appetizer or snack.
You're going to want some salsa. I can see it already. The story behind this salsa comes from a last-minute hang out session with our friend, Jen. Jen came to visit and we had a blast for a few days, but the last night we were all a bit tired and felt like hanging back for the evening.
I offered to cook dinner but we wanted a quick appetizer first. Dinner was set to be some grilled filets with some pineapple shrimp skewers, so I didn't want anthing too heavy.
I had just visited the local farmer's market that morning, so we had a lot of fresh fruit and vegetables to choose from in the veggie drawer.
It was sort of a no-brainer, gazing down at this colorful selection of peppers that a SALSA was in order.
Salsa is a beautiful thing, wouldn't you agree? The beauty is in the many forms salsa can take, and the wide number of ingredients available to you.
Cultures around the world have their own versions of salsas and sauces made from local ingredients, specifically chili peppers. The fact is, they're satisfying and delicious, and truly, they are SO easy to whip together. Lucky for me!
Take this recipe, for example. Everything is grilled, aside from the tomato, which I kept raw for a pop of freshness. Even the limes are charred on the grill to loosen up the juices and to add a bit of smoky flavor.
I went with multiple chili peppers here, particularly poblano peppers because they are TOPS for roasting and grilling. They have a deep, earthy flavor unlike any other pepper, ideal for a warm grilled salsa. Serranos bring in some heat and the long red fingerlings add much flavor and substance.
If you can't find long red fingerling peppers, use a large red bell pepper. That will do just fine.
To break it down, get your grill going and lightly oil the grates. Set the peppers, onion slices, pineapple slices and halved limes onto the grill. Char it all up.
You only need a couple minutes for the limes, though everything else will take a good 15 minutes or longer, depending on the grill temperature. Wait for the pepper skins to puff up and blacken.
When you're satisfied with the grilling, remove the ingredients and cool them down a bit. Peel off the pepper skins and toss them out. Remove the pineapple cores and toss those as well.
Give all of the ingredients a rough chop and toss them into a food processor.
At this point you can process them as much as you'd like. I like to keep mine somewhat chunky, though you can thin it out with more lime juice or even a bit of water. The choice is yours!
Serve it up with chips! Super easy! I hope you enjoy the salsa. Jen said she loved it! And Patty, too.
Check out These Other Popular Salsa Recipes
- Mexican Green Table Sauce
- Homemade Green Enchilada Sauce with Roasted Tomatillos
- Salsa Roja
- Salsa Criolla - Argentinian Salsa
- Fiery Mango Salsa
- Habanero Salsa
- Xni-Pec - Chunky Habanero Salsa
- Fresh Ghost Pepper Salsa
I love the flavor the char adds to the salsa. It's a whole new dimension. Poblanos are my favorite peppers for salsa, especially roasted. So different from a fresh salsa. YUM.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Grilled Pineapple-Poblano Salsa
- 3 medium poblano peppers sliced in half
- 1 long red fingerling pepper – or an equivalent sized red bell pepper
- 2 serrano peppers
- 1 large white onion sliced into thick rings
- 2 1 ” thick sliced pineapple rings rinds removed – you will core them later
- 1 large lime sliced in half
- 1 medium tomato chopped
- Salt to taste
- Olive oil
- 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!