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Monday, April 23, 2018

Roasted Poblano Pepper and Pineapple Salsa

Roasted Poblano pepper and Pineapple Salsa



Cinco de Mayo is around the corner, but, it is never too early to enjoy Mexican-inspired foods.

Poblano peppers seem a bit pricey, so, I indulge every once in a while and bring a few home to fire roast and incorporate in some home-made dishes.



Roasted Poblano pepper and Pineapple Salsa



In addition to roasted poblano peppers and pineapples, I added some diced green apples, Walla-walla sweet onions, corn, black beans, and red bell peppers to bring a mix of textures and flavors to this salsa.

Some of the pineapple juice from the canned pineapples, plus lemon juice, and a generous dash of seasoning that includes salt, oregano, thyme, paprika, red pepper flakes, garlic, and some ground bay leaves is what I went with for this recipe, and, as usual, I didn't measure accurately. But, since seasoning can be adjusted to taste, it should be fine.

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