GRILLED PINEAPPLE-POBLANO SALSA
A quick, easy, highly flavorful homemade salsa recipe 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.
Provided by Mike Hultquist
Categories Appetizer
Time 25m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 150 kcal, Carbohydrate 36 g, Protein 4 g, Sodium 15 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving
PINEAPPLE POBLANO SALSA
Pineapple and Poblano Salsa is the perfect treat for this summer. Full of fresh ingredients and bold flavors, you won't be able to get enough!
Provided by Heather
Categories Appetizer
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 scoop, Calories 138 calories, Sugar 2.7 g, Sodium 243.2 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 18.5 g, Fiber 4.6 g, Protein 3.1 g, Cholesterol 0 mg
PINEAPPLE AND ROASTED POBLANO SALSA
Provided by Melissa Clark
Categories Condiment/Spread Side Broil Thanksgiving Vegetarian Dinner Pineapple Hot Pepper Fall Healthy Vegan Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
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 POBLANO AND COCONUT SALSA
Steps:
- Roast the poblano peppers on a grill. Clean the peppers of skin and seeds.
- Brush the onions and tomatoes with a little olive oil, season them with salt and pepper and grill until well marked on both sides, once done set aside.
- Dice the poblanos, onion, and tomatoes to a medium size dice.
- In a mixing bowl, combine the diced onion, tomatoes, and poblanos with the toasted coconut. Add the orange juice, olive oil, and cilantro. Season with salt and pepper. Serve with fish or chicken.
ROASTED PINEAPPLE AND PEPPER SALSA
Provided by Guy Fieri
Categories appetizer
Time 1h12m
Yield about 2 1/2 cups
Number Of Ingredients 10
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.
FIRE-ROASTED POBLANO SALSA
Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.
Provided by France C
Time 25m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g
ROASTED POBLANO AND ROASTED GARLIC SALSA
For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions.
Provided by Rita1652
Categories Sauces
Time 1h
Yield 7 12 ounce jars
Number Of Ingredients 14
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.
Nutrition Facts : Calories 163.1, Fat 2.5, SaturatedFat 0.3, Sodium 1180.6, Carbohydrate 34.5, Fiber 7.9, Sugar 17.4, Protein 5.1
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