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?

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

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

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.
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.
Add in finely diced red onion, pineapple, roasted poblanos, jalapenos, and salt. Mix to combine everything.
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.

pineapple salsa in a molcajete bowl on a blue table

Can I Make 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

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

Recipe

Pineapple Poblano Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Heather Bilyeu
Total Time: 20 Minutes
Yield: 8-10 1x
Diet: Vegetarian

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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

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Instructions

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.
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.
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.
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

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Pineapple and Poblano Salsa