Pineapple And Roasted Poblano Salsa
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
38
Sourness
47
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Lime Juice (fresh)2 tbsps
Extra-Virgin Olive Oil1 cup
Red Onion (finely diced)1 tsp
Kosher SaltDirections:
1
Preheat broiler
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
3
(Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides
4
) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes
5
Peel, core, and seed peppers, then cut into 1/4-inch dice
6
In large bowl, combine peppers and remaining ingredients and toss well
7
(Salsa can be made up to 1 day ahead and refrigerated until ready to serve
8
) Preheat broiler
9
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
10
(Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides
11
) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes
12
Peel, core, and seed peppers, then cut into 1/4-inch dice
13
In large bowl, combine peppers and remaining ingredients and toss well
14
(Salsa can be made up to 1 day ahead and refrigerated until ready to serve)