Remove Skin from Pineapple, cut into quarters, remove Core.
Sprinkle 1 TBL Wing Blend on 2 of the quarters of Pineapple, Place on a cookie tray and place into a 400F Oven for 20 mins. Once the timer has expired remove pineapple to cool.
Place Poblano on a cookie tray and place in the oven. Roast for 20 minutes. Once 20 minutes has expired, remove Poblano pepper and place into a plastic bag – this will sweat the pepper and make it easy to remove the skin of the pepper.
The Poblano and the Pineapple can go on the same Cookie sheet and in the oven at the same time.
While the Pineapple and Poblano are cooking/ cooling
Small dice (¼) Red onion, place in a non-reactive bowl
Cut the Red Bell Pepper and remove the seeds, Small Dice (½) the pepper, place in the same bowl with the red onion.
Cut the Jalapeno in half, use Gloves or a spoon to remove the seeds, Mince Half of the Jalapeno and place it in the Bowl with the onion and bell pepper.
Zest the outer green part of the Lime, over the bowl of the other ingredients.
Place Zested Lime on cutting board, cut in half and juice (½) into the bowl of prepped ingredients.
Wedge the other half of the lime for garnish – set aside and reserve.
Pick and place Mint leaves (5 ea) on your clean cutting board, stack them on top of each other, Slice Mint leaves into thin strips (Chiffonade).Place into Bowl with other ingredients.
Pick and place Cilantro leaves on your clean cutting board, stack as best you can, Slice Cilantro into thin strips (Chiffonade). Measure out 2 TBL. Place into Bowl with the other ingredients.
Add 1 tsp of your choice of Oil (Sesame oil or Olive oil) – Sesame oil will give it a toasted, nutty flavor. Olive oil will give it a neutral flavor.
With a Rubber Spatula mix well to combine Flavors.
Wipe off your Cutting board, Place Cooled Pineapple on cutting board, Slice into long Strips, roughly Quarter inch, Place the strips on their sides, slice again at Quarter inch, turn the strips on their sides (horizontal) and continue the Quarter inch cut to Dice Pineapple into (¼” x ¼” x ¼”) Medium Dice.
Place into Bowl with other ingredients
Add the remaining 1 TBL of Wing Blend – Here’s the Deal Spice Co.
Mix to incorporate.
Clean off your Cutting board.
Remove Poblano from the plastic bag, place on cutting board and remove the stem part, slice in half the long way, open the pepper and clean out the seeds.
Place the Steamed pepper, seed side down – Scrape off the Skin and discard.
Lay out the skinned and seeded pepper and Small Dice.Slice into thin strips, turn horizonal and continue to slice the strips into a small dice.
Place Poblano pepper into the bowl with the other ingredients, with rubber spatula mix well to incorporate.
Allow to sit for 10 mins for flavors to incorporate.
Stir before serving.
We used this Salsa to complement our Seared Ahi Tuna. It is light and refreshing salsa for lunches or dinners. Also, can be used for Chips and Dip or a side dish for your picnics.
Tips and Tricks
Reactive Bowls are anything aluminum or cast iron.
Non-reactive bowls are made from Ceramic, Stainless Steel or Glass.
Clean the cutting board in between each vegetable when prepping – use a wet/ damp paper towel and a bench scrapper. This will help with a clean prep area, help your cuts be more accurate and makes for easy clean up.
Glossary Bench Scraper: A baker’s essential tool, it has a plastic handle with a square flat metal blade-like area that is used to scrape up excess flour. However, it can also be used to transport prepped items, such as: Small diced Vegetables and Fruits from a cutting board. These also come in plastic without a handle andare more flexible for scraping bowls or cutting boards.