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    Home » Appetizers

    Published: May 3, 2021 · Modified: Feb 8, 2022 by Heather Bilyeu · This post may contain affiliate links · 4 Comments

    Pineapple and Poblano Salsa

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    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!

    Are you like me and when someone puts a bowl of chips and salsa in front of you, you loose all sense of yourself and you literally cannot stop?

    No? You lie! ?

    I am proud to say I am a huge chip and salsa LOVER and this pineapple and poblano salsa is everything! Full of fresh ingredients from the summer, bold flavors, and all the textures. You're going to love this!

    pineapple and poblano salsa in a bowl with cilantro and chips around teh bowl

    What Ingredients Do You Need for Pineapple and Poblano Salsa?

    • Garlic Cloves
    • Limes
    • Cilantro
    • Red Onion
    • Pineapple
    • Roasted Poblanos
    • Jalapenos
    • Avocados
    • Salt
    avacado, cilantro, limes, red onion, roasted poblano, and pineapple on a white table

    How to Prep This Salsa

    I am using my molcajete bowl* for this recipe. If you do not have one, just use a large bowl.

    1. 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.
    2. To your 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.
    3. Add in finely diced red onion, pineapple, roasted poblanos, jalapenos, and salt. Mix to combine everything.
    4. 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.

    What is a Molcjate Bowl?

    A molcajete bowl is a large mortar and pestle bowl made from volcanic rock. it is often used in traditional Mexican dishes like Molcajete Mixto and for salsas like this one.

    You season the bowl with garlic cloves, and like a cast-iron skillet, the more use and seasoning it gets the better it makes your food taste. It can go directly on hot heat too like the oven or a grill.

    My brother got us this one and we love it! (*affiliate link)

    pineapple salsa in a molcajete bowl on a blue table

    Can I Make Pineapple and Poblano Salsa Ahead of Time?

    Yes! You can make it the morning of or a couple of hours before and store in the fridge until needed.

    My only recommendation is to wait to put the avocados on until right before serving to prevent any possible browning.

    Leftovers can be stored in the fridge for 2 days.

    close up of pineapple and poblano salsa with chips and veggies on a blue table

    Are Poblano Peppers Hot?

    Not really. Poblano peppers are mild to medium heat pepper.

    They are hotter than a banana pepper but not nearly as spicy as a jalapeno. They give a beautiful mild spice to the salsa and the jalapeno comes in with the heat at the end.

    Be sure to tag me on Instagram @fuelingasouthernsoul and #fuelingasouthernsoul if you make it this summer. I always love seeing all your beautiful creations!

    Love Mexican Recipes?! Me Too! You May Love These Too!

    • Homemade Salsa
    • Green Chile & Tomatillo Chicken Roll Ups​
    • Easy Salsa Chicken [Instant Pot or Slow Cooker]
    • Sheet Pan Quesadillas
    Print
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    pineapple and poblano salsa in a bowl with cilantro and chips around teh bowl

    Pineapple Poblano Salsa


    ★★★★★

    5 from 1 reviews

    • Author: Heather
    • Total Time: 20 Minutes
    • Yield: 8-10 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    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!


    Ingredients

    Scale
    • 4 Garlic Cloves
    • ½ Red Onion
    • 2-3 Limes
    • 1 Bunch of Cilantro
    • ½ Pineapple
    • 2 Roasted Poblanos
    • 2 Jalapenos
    • 2 Avocados
    • Salt

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Notes

    • I am using my molcajete bowl for this recipe. If you do not have one, just use a large bowl.
    • Prep Time: 10 Minutes
    • Cook Time: 10 Minutes
    • Category: Appetizer
    • Method: Cooking
    • Cuisine: Mexican

    Nutrition

    • Serving Size: 1 scoop
    • Calories: 138
    • Sugar: 2.7 g
    • Sodium: 243.2 mg
    • Fat: 7.3 g
    • Carbohydrates: 18.5 g
    • Fiber: 4.6 g
    • Protein: 3.1 g
    • Cholesterol: 0 mg

    Keywords: Pineapple and Poblano Salsa

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes
    Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
    « Sheet Pan Quesadilla
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    Filed Under: 4th of July, Appetizers, Mexican, Recipe Video, Summer, Vegetarian

    Reader Interactions

    Comments

    1. Genesis Ron says

      June 09, 2020 at 5:14 am

      Good to know that works too! It was perfect the first time. I learn so much from you as well! Wow great post.

      ★★★★★

      Reply
      • Heather says

        June 09, 2020 at 6:14 pm

        Thank you so much!

        Reply
    2. Corpely.com says

      August 27, 2020 at 10:32 pm

      Pineapple, onion, red bell pepper, poblano, sugar, white balsamic vinegar, modified cornstarch, lime juice concentrate, spice, vinegar, cilantro, salt.

      Reply
    3. Terrydek says

      September 19, 2020 at 4:31 pm

      Very interesting to read you
      Good luck to you

      Reply

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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