- High-Speed Blender (for efficiently blending fruits and vegetables to create smooth salsas and purees)
- Roasting Pan (essential for roasting poblanos at high temperatures, enhancing their flavor)
- Silicone Spatula (useful for stirring ingredients without scratching surfaces or causing damage during food preparation)
- Cutting Board (provides a stable surface to chop and prepare vegetables safely)
- Food Processor with Slicing Blade (handy for quickly slicing poblanos, though the high-speed blender is preferred for finer texture control in this recipe)
- Digital Scale (optional but useful for precise measurements of ingredients like pineapple and roasted poblano peppers)
- Cuisinière or Pot with Lid (useful for simmering the salsa to blend flavors if a cooking vessel is needed beyond mixing)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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