Grilled Pineapple and Roasted Poblano Salsa
Jul 20A beautiful blend of sweet and heat, this easy to assemble salsa is a fantastic with Lime tortilla chips. Also, its a great addition to grilled pork tenderloin.
Just the stuff you need
- 2 pounds of poblanos
- 4 pineapples
- 2 cups fresh cilantro
- 12 tbsp fresh lime juice
- 6 tbsp extra virgin olive oil
- 1 cup finely diced red onion
- 1 tsp kosher salt
- 1 tsp ground pepper
- 4 jalapeno peppers
What to do with that stuff
Peel pineapples and slice into 1/4″ rings, removing the core. Cut the pineapples into 1/4″ cubes. Blister and blacken the poblano peppers over high flame, either on the grill or over the stove. Transfer the peppers to a paper bag, folding over the bag to lock in the steam. Let peppers rest for 10 minutes before peeling, and deseeding the peppers. Discard the tops and remove the white veins to reduce the peppers heat if desired. Cut peppers into a 1/4″ dice.
Optionals: Grill the pineapple slices over high flame for 10-15 minutes prior to dicing; being certain to char the rings without burning them. Also, the peppers do not necessary need to be peeled. Skipping this step will help retain some of the “subtle smokiness”.
In large bowl, combine the pineapple, peppers, and remaining ingredients and toss well.
source: epicurious.com