In this pineapple-poblano salsa combination, the sweetness of the pineapple is offset by the smokiness and spiciness of the peppers. Serve this salsa alongside your favorite chips or over steak, pork or chicken. It also works great in fish tacos and similar seafood dishes.
YIELD: ABOUT 6 CUPS (1.47 KG) • COOK TIME: 15 MINUTES
2 tsp (10 ml) canola oil, plus more for coating
1 large ripe pineapple, trimmed
1 large white sweet onion, halved
1 whole poblano pepper, seeded and halved
1 jalapeño pepper, seeded and finely minced
1 red bell pepper, finely minced
Juice and zest of 2 limes
¼ cup (50 g) finely minced red onion
1 small bunch cilantro, finely chopped
Salt and pepper, to taste
Prepare the grill for medium-high heat. Oil the grates with canola oil. Slice the pineapple into ½-inch (1.3-cm) thick slices.
Grill the pineapple slices directly, turning often until just tender and lightly charred, about 4 to 6 minutes. Grill the white onion and poblano, turning often, until softened and the skin has blistered, about 6 to 8 minutes.
Cube the grilled pineapple and chop the poblano and white onion into small pieces. Add the remaining ingredients and serve with chicken, pork or fish.