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.
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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