Ingredients

The following ingredients have 4 Servings
  • 3 medium poblano peppers (sliced in half)
  • 1 long red fingerling pepper – or an equivalent sized red bell pepper
  • 2 serrano peppers
  • 1 large white onion (sliced into thick rings)
  • 2 1 ” thick sliced pineapple rings (rinds removed – you will core them later)
  • 1 large lime (sliced in half)
  • 1 medium tomato (chopped)
  • Salt to taste
  • Olive oil

Instruction

  • Heat your grill to medium heat and lightly oil the grates.
  • Set the peppers, onion slices, pineapple rings and lime halves (flesh side down) onto the grill and grill them until nicely charred. The limes will only need a few minutes. The pepper skins will puff up and blacken.
  • Remove from heat as needed and let cool slightly.
  • Peel off the pepper skins and remove the innards.
  • Slice the pineapple rings to remove the tough inner core and discard it.
  • Transfer the grilled ingredients to a food processor and squeeze in the juice from the limes.
  • Add the chopped tomato.
  • Add a bit of salt and process until nice and chunky.
  • Adjust for salt to your preference. Serve with chips!