Grilled Pineapple-Poblano Salsa
This easy poblano salsa recipe is made with poblano peppers roasted on the grill with serranos and pineapple, a quick and delicious appetizer!
Servings: 2
Calories: 150kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 150kcal | Carbohydrates: 36g | Protein: 4g | Sodium: 15mg | Potassium: 822mg | Fiber: 8g | Sugar: 23g | Vitamin A: 3135IU | Vitamin C: 252.5mg | Calcium: 61mg | Iron: 1.6mg