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
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.
ROASTED PINEAPPLE POBLANO SALSA
My favorite summer salsa, a sweet and spicy salsa made with sweet pineapple, roasted poblano peppers and tomatoes in the blender. Pair with with some chips or enjoy it in your taco spread!
Provided by [email protected]
Categories Salsa
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the broiler to high. Place the tomatoes, pineapple, poblano pepper and onion on a baking sheet. Drizzle with olive oil and use hands to spread.
- Broil on high for 3-5 minutes. Then, add the garlic and broil for an additional 4-5 minutes of until the tops start to get very charred.
- Let the veggies cool for five minutes. Add to a blender with the cilantro, lime juice, salt and pepper. Blend until smooth. Taste the salsa and adjust salt as needed. If you prefer a more tex-mex style salsa, add in a tsp of ground cumin.
Nutrition Facts : Calories 41 calories, Sugar 4.3 g, Sodium 240.9 mg, Fat 1.6 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 6.9 g, Fiber 1.5 g, Protein 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.)
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
More about "roasted pineapple poblano salsa food"
ROASTED PINEAPPLE SALSA RECIPE - SWEET & SPICY - BOULDER …
From boulderlocavore.com
Ratings 15Category AppetizerCuisine AmericanTotal Time 45 mins
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper or a Silpat and lay the pineapple slices out with room in between them. Brush the tops lightly with the canola oil.
- Bake the pineapple slices for 15 minutes. Flip them over, brush lightly with oil and allow to bake 10 additional minutes. Remove and allow to cool to room temperature and chop.
- In a large bowl combine the chopped pineapple, red onion, lime juice, cilantro, jalapeno pepper and mix together. Add salt to taste. If time permits, allow the salsa to sit 20 minutes before serving for the flavors to blend.
GRILLED PINEAPPLE-POBLANO SALSA - CHILI PEPPER MADNESS
From chilipeppermadness.com
STUFFED POBLANO CHILIES WITH PINEAPPLE SALSA | PLANT BASED COOKING
From plantbasedcooking.com
PINEAPPLE POBLANO PEPPER SALSA - RECIPES FROM HOPE, LOVE, AND …
From pinterest.com
ROASTED POBLANO, CORN AND BLACK BEAN SALSA
From gov.nl.ca
ROASTED POBLANO CHILI CORN SALSA - SAVORED SIPS
From savoredsips.com
ROASTED POBLANO CHILI PINEAPPLE TOMATILLO SALSA - SUPERFUZED
From superfuzed.com
ROASTED POBLANO SALSA - CASUAL FOODIST
From casualfoodist.com
PINEAPPLE AND ROASTED POBLANO SALSA | KEEPRECIPES: YOUR …
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love