Pineapple and Roasted Poblano Salsa

Name: Pineapple and Roasted Poblano Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 118 milliliters fresh cilantro, finely chopped; 0 teaspoons kosher salt; 3 Tbsps fresh lime juice; 2 Tbsps extra-virgin olive oil; 1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups); 227 grams medium fresh poblano peppers (about; 59 milliliters red onion, finely diced

Pineapple and Roasted Poblano Sals It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up poblano peppers, cilantro, lime juice, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Preheat broiler.

Equipment you will use

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.)

Ingredients you will need

Peppers

Equipment you will use

Baking Sheet

Tongs

Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.)

Ingredients you will need

Peppers

Salsa

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 118milliliters

fresh cilantro, finely chopped 0teaspoons

kosher salt 3Tbsps

fresh lime juice 2Tbsps

extra-virgin olive oil 1medium

pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups)227grams

medium fresh poblano peppers (about 59milliliters

red onion, finely diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.