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Pineapple and Roasted Poblano Salsa Recipe

Pineapple and Roasted Poblano Salsa Recipe

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Ingredients:

Serving

3 medium fresh poblano peppers (about 1/2 lb)
1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups)
1/2 cup fresh cilantro, finely chopped
3 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
1/4 cup red onion, finely diced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.46 Kcal (354 kJ)
Calories from fat	66.82 Kcal
		% Daily Value*
Total Fat	7.42g	11%
Sodium	135.93mg	6%
Potassium	139.72mg	3%
Total Carbs	4.83g	2%
Sugars	1.79g	7%
Dietary Fiber	1.43g	6%
Protein	0.72g	1%
Vitamin C	50.1mg	83%
Iron	0.1mg	0%
Calcium	11.6mg	1%

Amount Per 100 g
Calories	95.88 Kcal (401 kJ)
Calories from fat	75.85 Kcal
		% Daily Value*
Total Fat	8.43g	11%
Sodium	154.31mg	6%
Potassium	158.61mg	3%
Total Carbs	5.48g	2%
Sugars	2.03g	7%
Dietary Fiber	1.62g	6%
Protein	0.82g	1%
Vitamin C	56.8mg	83%
Iron	0.1mg	0%
Calcium	13.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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