Pineapple and Roasted Poblano Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
34%
Pineapple and Roasted Poblano Salsa
45 min.
4
194kcal

Suggestions


Looking to add a burst of flavor to your next gathering? Look no further than this vibrant Pineapple and Roasted Poblano Salsa! This delightful dish is not only a feast for the eyes but also a tantalizing treat for your taste buds. The sweet, juicy pineapple pairs perfectly with the smoky, roasted poblano peppers, creating a harmonious blend of flavors that will leave your guests craving more.

Whether you're hosting a casual get-together or a festive celebration, this salsa is the perfect addition to your antipasti platter or as a refreshing starter. It's vegetarian, vegan, gluten-free, and dairy-free, making it an inclusive option for all your friends and family. With just 45 minutes of prep time, you can whip up this delicious salsa that serves four, making it an ideal choice for sharing.

Not only is this salsa bursting with flavor, but it also boasts a healthy caloric profile, with only 194 calories per serving. The combination of fresh cilantro, zesty lime juice, and a hint of red onion adds depth and brightness, making it a versatile condiment that pairs beautifully with tortilla chips, grilled meats, or even as a topping for tacos. Get ready to impress your guests with this easy-to-make, crowd-pleasing Pineapple and Roasted Poblano Salsa!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.5 cup cilantro leaves fresh finely chopped
  • 0.3 teaspoon kosher salt 
  • tablespoons juice of lime fresh
  • tablespoons olive oil extra virgin extra-virgin
  • medium pineapple cored peeled cut into 1/4-inch dice ( 4 cups)
  • 0.5 pound poblano pepper fresh
  • 0.3 cup onion diced red finely

Equipment

  • bowl
  • baking sheet
  • plastic wrap
  • broiler
  • tongs

Directions

  1. Preheat broiler.
  2. 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.)
  3. Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
  4. 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.)

Nutrition Facts

Calories194kcal
Protein3.64%
Fat31.49%
Carbs64.87%

Properties

Glycemic Index
39.92
Glycemic Load
15.92
Inflammation Score
-8
Nutrition Score
16.039999948895%

Flavonoids

Eriodictyol
0.25mg
Hesperetin
1.01mg
Naringenin
0.04mg
Apigenin
0.01mg
Luteolin
2.7mg
Isorhamnetin
0.5mg
Kaempferol
0.1mg
Myricetin
0.03mg
Quercetin
4.72mg

Nutrients percent of daily need

Calories:193.93kcal
9.7%
Fat:7.4g
11.38%
Saturated Fat:1.03g
6.41%
Carbohydrates:34.3g
11.43%
Net Carbohydrates:29.87g
10.86%
Sugar:24.28g
26.98%
Cholesterol:0mg
0%
Sodium:151.02mg
6.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.92g
3.84%
Vitamin C:158.39mg
191.99%
Manganese:2.21mg
110.31%
Vitamin B6:0.4mg
20%
Fiber:4.43g
17.74%
Vitamin K:16.51µg
15.72%
Copper:0.3mg
14.98%
Vitamin B1:0.22mg
14.66%
Folate:50.68µg
12.67%
Potassium:385.78mg
11.02%
Vitamin A:482.48IU
9.65%
Vitamin E:1.34mg
8.94%
Magnesium:35.46mg
8.86%
Vitamin B3:1.45mg
7.27%
Vitamin B5:0.58mg
5.77%
Vitamin B2:0.1mg
5.65%
Iron:0.97mg
5.38%
Calcium:41.01mg
4.1%
Phosphorus:35.07mg
3.51%
Zinc:0.38mg
2.55%
Source:Epicurious