Pineapple and Roasted Poblano Salsa

Pineapple and Roasted Poblano Salsa
Photo by Stephen Sullivan


  • 3 medium fresh poblano peppers
  • ¼ teaspoon kosher salt
  • ½ cup fresh cilantro
  • ¼ teaspoon freshly ground black pepper
  • 1 medium pineapple
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • + 1 more ingredients
    • ¼ cup red onion

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, ...

View full recipe at Epicurious


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