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!
What Ingredients Do You Need for Pineapple and Poblano Salsa?
- Garlic Cloves
- Red Onion
- Roasted Poblanos
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.
- 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.
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)
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.
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.
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