Pineapple And Roasted Poblano Salsa Food

PINEAPPLE POBLANO SALSA

Steps:

• Roast your poblanos using your preferred method and let cool. I like to pop under the broiler for a couple of minutes. Make sure to flip to get each side nice and blistered. Remove once each side is blistered and charred and let cool.
• To your molcajete bowl or a large bowl add in the finely minced garlic cloves, lime juice, and cilantro that has been finely chopped. Using your pestle or a spoon, mix, and mash everything together.
• Add in finely diced red onion, pineapple, roasted poblanos, jalapenos, and salt. Dice all the ingredients to be around the same size. Mix to combine everything.
• Right before serving add in your diced avocado. Taste and add more salt and lime juice if needed. Serve immediately or chilled with your favorite tortilla chips.

GRILLED PINEAPPLE-POBLANO SALSA

Steps:

• 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!

PINEAPPLE AND ROASTED POBLANO SALSA

Steps:

• Preheat broiler.
• 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.
• 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.)

ROASTED PINEAPPLE AND PEPPER SALSA

Steps:

• Heat grill or grill pan to high.
• Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
• In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

ROASTED POBLANO PEPPER & TOMATILLO SALSA

Steps:

• Slice poblano pepper into medium-thin strips, avoiding seeds.
• It is not necessary to use the entire pepper as poblano peppers can sometimes be large (bell pepper sized).
• Peel garlic and chop each clove in half.
• Place all of this in shallow pan and roast for 20 minutes under broiler set to “low” – toaster oven works fine.
• If you have a kitchen torch, you may use this to fire-roast the peppers as well.
• Drain liquid from canned tomatoes and canned chilies, chop Roma tomato into quarters.
• Peel and chop onion into quarters.
• Do the same with the tomatillos.
• Add all of this to a food processor and process until salsa is thoroughly blended.
• Add olives and the juice of the lime and process again.
• Add half of the cilantro leaves, roasted poblano peppers and garlic, black beans (if used) and tequila and process again, adding the corn at the final stage of processing to ensure the corn is not puréed.
• Salsa should be a nice consistency.
• Don’t over-process!
• Pour into a mixing bowl and stir in 2-4 teaspoons of sea salt (to taste), any additional lime juice that can be squeezed and a teaspoon of coarsely-ground pepper.
• Zest the lime and add this to the salsa.
• If you don’t have a zester, simply use a fine cheese grater.
• This adds a great fresh zing to the salsa.
• Cover and refrigerate to allow flavors to mesh.
• Immediately prior to serving, chop the remaining cilantro leaves and stir into the salsa.
• Serve with your choice of corn tortilla chips!

ROASTED POBLANO AND ROASTED GARLIC SALSA

Steps:

• In a large pot heat oil.
• Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
• Add remaining ingredients and bring to a boil then simmer for 15 minutes.
• Adjust seasoning and place in hot sterilized jars.
• Process in a hot water bath for 15 minutes to seal.

FIRE-ROASTED POBLANO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.