Grilled Pineapple-Poblano Salsa recipe is a quick, easy to make, extremely flavorful homemade salsa recipe that's 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 for just about any occasion.
Pineapple-Poblano Salsa Recipe
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.
Poblano Salsa Ingredients
- Poblano peppers
- Red fingerling pepper
- Serrano peppers
- White onion
- Pineapple rings
- Olive oil
One quick stroll down the produce aisle or a trip to the farmers market and you'll have everything you need to make this freshly flavored salsa!
How to Make Poblano Salsa with Grilled Pineapple
Let's break it down! For more detailed instructions, scroll to the bottom of this post.
Grill the veggies. 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.
Keep your eye on those veggies! You don't want anything to burn. 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.
Cool, peel, and discard as needed. 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.
Blend it up. Give all of the ingredients a rough chop and toss them into a food processor.
Now for the easiest step of all - enjoy with lots of chips.
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!
Recipe Tips & Notes
- Customize the consistency. You can process the salsa 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!
- Don't burn your limes. It's very important to remember that the limes need much less time on the grill than the other ingredients. Everything else needs about 15 minutes or so, while the limes will be ready in just a few minutes.
- You can use a bell pepper. Can't find any red fingerling peppers at the farmers market? Don't sweat it! You can swap it out for a red bell pepper if you need to.
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!
Erin Argue says
Outstanding. I love this salsa. I just made a quadruple batch.