Pineapple and Roasted Poblano Salsa

Ingredients for Pineapple and Roasted Poblano Salsa

• 3 medium fresh poblano peppers (about 230g )

• 1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups)

• 1/2 cup fresh coriander, finely chopped

• 45ml fresh lime juice

• 2 tablespoons extra-virgin olive oil

• 60ml red onion, finely diced

• 1/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

How to make Pineapple and Roasted Poblano Salsa

Preheat grill.

On large rimmed baking sheet, grill 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.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.