Name: Pineapple and Roasted Poblano Salsa
Yield: Makes about 4 cups
Ingredients: 3 medium fresh poblano peppers (about 1/2 pound); 1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups); 1/2 cup fresh cilantro, finely chopped; 3 tablespoons fresh lime juice; 2 tablespoons extra-virgin olive oil; 1/4 cup red onion, finely diced; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Image may contain Plant Food and Produce

Pineapple and Roasted Poblano SalsaStephen Sullivan; food and prop styling: Roscoe Betsill

This sweet and spicy salsa takes the place of the more traditional cranberry sauce. To retain the peppers' subtle smokiness, avoid rinsing them after they've been peeled. Instead, dip your fingers in a small bowl of water to help remove any clingy seeds or skin.

Recipe notes

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