My favorite summer salsa, a sweet and spicy salsa made with sweet pineapple, roasted poblano peppers and tomatoes in the blender. Pair with with some chips or enjoy it in your taco spread!
what is tex mex?
Tex-Mex food is used to describe Mexican food which was originally introduced in Texas, hence the name. Tex-Mex is most prominent in America, but is had also become popular internationally. Texans enjoyed Mexican cuisine and began recreating dishes using ingredients that were more readily available to them. Mexican restaurants in Texas began adding more ingredients to accommodate Texan taste buds. Over time, this evolved into what we know today as Tex-Mex cuisine.
Many of the foods we refer to as Mexican food in America is actually classified as Tex-Mex. For example, cheese plays a much bigger role in Tex Mex than it does in Mexican food. The first time I tried nachos in Mexico, not knowing this, I was shocked at how different the flavor profile was, and how different the consistency of the ingredients were. In my experience while I was visiting, Mexican food is also seemed to be very healthy compared to the tex-mix food I was used to in America.
What you need to make this salsa
- Fresh Tomatoes: You can use roma, beefsteak, or even tomatoes on the vine. The key thing to remember here is freshness. You want fresh tomatoes because they’re the base of this recipe and very important to the taste of the final product.
- Pineapple: I recommend using fresh pineapple, but if all you have access to is frozen that will do.
- Poblano Peppers: These are the perfect level of milder spiciness to compliment but not over the sweetness of the pineapple and the tanginess of the tomatoes!
- Onions: Feel free to use red or white onions. Whatever better fits your personal preferences.
- Garlic: Some roasted garlic is perfect for finishing this recipe off!
- Fresh Cilantro: Cilantro adds a fresh garnish to the salsa that adds a lasting freshness to the flavor!
- Lime: The perfect touch of tanginess! You can adjust how much you add according to your preferences or leave it out if you prefer.
- Salt and Pepper to taste
how to make pineapple salsa
Here’s a quick step-by-step on how to make this fabulous salsa for your next party:
- Broil your tomatoes, pineapple white onions and poblano peppers in the oven for 3-5 minutes or until they are charred on top.
- Rotate the veggies to char them on the opposite side, add the garlic and roast for another 3-5 minutes.
- Toss all the remaining ingredients along with the roasted veggies into a food processor along with all the seasoning.
- Blend until smooth. Add water as needed and continue blending until you achieve the desired consistency.
Ways to use this salsa
Now that we know how to make the salsa, let’s talk ideas to use it. There’s nothing wrong with the classic chips and salsa, but there’s so many other things you could do with salsa. The possibilities are endless! Here are a few ideas:
- I love adding this to my chicken tacos for that sweet and spicy balance.
- Add it to your rice, grain, or burrito bowls to enhance the taste.
- Add some more flavor to your protein by topping your chicken, fish or steak with salsa.
- Use it as a base for huevos rancheros
- Add it into black bean dips or queso dips to add a flavorful kick to the recipe with ingredients you probably would have been using anyways.
how long does homemade salsa last?
Homemade salsa lasts 5-7 days in the fridge! Make sure to store it in an airtight container.
tips for success
- Preheat your broiler to cut down on the time needed to roast the veggies.
- Make sure to pick sweet, ripe tomatoes and cut them in half before broiling.
- Let the veggies cool for five minutes before blending
Roasted Pineapple Poblano Salsa
- Total Time: 20
- Yield: 10 1x
Description
My favorite summer salsa, a sweet and spicy salsa made with sweet pineapple, roasted poblano peppers and tomatoes in the blender. Pair with with some chips or enjoy it in your taco spread!
Ingredients
- 4–5 Tomatoes, halved
- 1 tbsp olive oil
- 1 cup pineapple, cut into big pieces
- 1–2 whole poblano peppers
- 1/2 onion, quartered
- 1–4 cloves garlic, depending on your preference
- 1/4 cup of cilantro
- Juice of 1 Lime
- Salt and Pepper, to taste
Instructions
- Preheat the broiler to high. Place the tomatoes, pineapple, poblano pepper and onion on a baking sheet. Drizzle with olive oil and use hands to spread.
- Broil on high for 3-5 minutes. Then, add the garlic and broil for an additional 4-5 minutes of until the tops start to get very charred.
- Let the veggies cool for five minutes. Add to a blender with the cilantro, lime juice, salt and pepper. Blend until smooth. Taste the salsa and adjust salt as needed. If you prefer a more tex-mex style salsa, add in a tsp of ground cumin.
- Prep Time: 5
- Cook Time: 15
- Category: Salsa
- Cuisine: Mexican
Didn’t realize that salsa was so easy to make until I saw this recipe! Super easy to make and it turned out so delicious. I don’t think I can ever go back to jarred salsa again.
★★★★★