Pineapple and Roasted Poblano Salsa

Name: Pineapple and Roasted Poblano Salsa
Total time: 30 min
Yield: 6 servings
Ingredients: 3 medium poblano peppers; 1 medium pineapple; ½ cup fresh cilantro; 3 tablespoons fresh lime juice; 2 tablespoons extra-virgin olive oil; ¼ cup red onion; ¼ teaspoon kosher salt; ¼ teaspoon black pepper

A vibrant and fresh salsa combining sweet pineapple with smoky roasted poblano peppers, brightened with lime juice and fresh cilantro. Perfect blend of sweet, spicy, and tangy flavors.

6 servings

30 min

Published October 4, 2025

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Ingredients

•3 medium poblano peppers
•1 medium pineapple
•½ cup fresh cilantro
•3 tablespoons fresh lime juice
•2 tablespoons extra-virgin olive oil
•¼ cup red onion
•¼ teaspoon kosher salt
•¼ teaspoon black pepper

Cooking Instructions

1.
Preheat broiler.
2 min
2.
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.
18 min
3.
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.)
10 min