Looking for an easy salsa recipe to make from scratch? This recipe we will show you how to make a grilled Pineapple Salsa from scratch but also give you some other variations. Make the Poblano-Red Onion Salsa base and then continue the recipe with variations. So if you are throwing a party you can just double or triple the salsa base and make two or three of the variations below–and then you have a homemade salsa bar for your appetizers!
The first time we made this Poblano-Red Onion Salsa mixture we mixed it with chunks of prawns & avocados for a tasty appetizer served with hearty tortilla chips. We later started making it as a base for lots of different seasonal salsas, like tomato, grilled pineapple, nectarine, corn & black bean. The possibilities are endless! Make the base recipe and have fun with the variations. A very affordable salsa recipe to make.
Michelle just made the grilled Pineapple version for a Luau themed baby shower and it was a huge hit! The great part about it is you can make the recipe “Base” ahead of time. Morning of the party add in the grilled Pineapple and you have a great appetizer to hold the guests over until the real meal. Or if you are going to an appetizer or salsa party, bring this dish or one of the below variations and be a huge hit!
Poblano-Red Onion Salsa Base:
- 1 Large or 2 Medium Roasted Poblanos, peeled, seeded & small dice
- 1 medium red onion, small dice
- 2 tbs. canola oil
- 1 Tbs. honey
- 1 Tbs. Rice vinegar or more, to taste
- 1 Tbs. fresh lime juice or more, to taste
- Kosher or Sea salt, to taste
- Sugar, if needed, to taste
- ¼ cup cilantro, or other herb, such as Basil or Italian Parsley
- Prepare Poblanos by roasting them & set aside.
- Heat a small sauté pan and add the 2 tablespoons of Canola oil. When medium hot, add the onions and lightly sauté for just a few minutes, until onions are soft & translucent.
- Take off the heat & add honey. Cool down the mixture & add remaining ingredients.
- After cooled down taste for a good balance of tart, sweet, salty & spicy (a little cayenne can be added if poblanos are mild).
Instructions for Grilled Pineapple Salsa Variation:
- To grill pineapple: Cut ends & skin off of the pineapple.
- Quarter lengthwise & trim the core from each piece.
- Cut each quarter lengthwise into 2 or 3 spears, depending on the size of the pineapple.
- Grill on a medium hot, well-oiled grill until just starting to caramelized on each side, a few minutes per side.
- Remove from grill and cool quickly (you don’t want the pineapple to get very cooked).
- Dice pineapple into 1/3-1/2” dice and fold into poblano-red onion mixture. Season to taste.
- Another fun variation: We sometimes add diced Fuji apples for additional crunch, and/or small diced red bell pepper for more color.
Paleo Friendly Recipe Note: Grilled Pineapple Salsa version is a great Paleo salsa recipe. Gives you the sweet sugar taste you may miss from the carmelized pineapple but it is all natural. The recipe can become more sweet with sugar added but we make it 95% of the time without it. Great as a topping on grilled fish, a dipping sauce for different vegatables, etc… the Paleo possibilities are endless!
Other fun variations below:
Use these variations with the same Poblano and Red Onion Salsa base! Long story short possibilities are endless with the salsa base. Make a double batch and try out two of the variations.
Corn & Black Bean Salsa Variation:
Still use the same Poblano and Red Onion Salsa base then add in the following ingredients:
- 1 can black beans, drained, rinsed & drained well
- Fresh Corn, grilled or steamed, cut off the cob (or you can use drained canned corn, OR thawed & drained frozen corn)
- Roasted Red Bell Peppers
- Sliced Scallions
Nectarine Salsa Variation On this variation use the Poblano-Red Onion base but use fresh basil instead of the cilantro. Very delicious over grilled fish for fish tacos. Yum!! Also Paleo Friendly recipe!
- Diced just ripe nectarines, grilled or just fresh
- Diced Fuji apples
- Poblano-Red Onion Base, using fresh basil