Roasted Poblano & Pineapple Salsa

I hosted a BYOBBQ a couple of weeks ago, and I thought I’d whip up a couple of condiments to go with people’s meals. I was thinking about making it a weekly affair, each time centered around a different homemade condiment. I’m not sure whether I’ll continue with it, but for now, check out this really delicious salsa!


  • Three poblano peppers
  • Five large tomatoes, cubed
  • Three cloves of garlic, minced
  • One jalepeno pepper, seeded and minced
  • One heaping tablespoon of cumin, dry roasted
  • One small pineapple, peeled, cored & cubed
  • One cup of fresh cilantro, chopped
  • Green onions, chopped
  • Fresh lime and lemon juice
  • Salt to taste
  • A couple of dashes of cayenne pepper


1. Broil poblano peppers and pineapple in the oven, flipping occasionally, until poblanoes are blistered and bubbling, and pineapple is lightly browned

2. Remove skins from poblano peppers, core, remove seeds, and dice

3. Put poblano peppers, roasted pineapple and all remaining ingredients in a large bowl and toss