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.

　　

Ingredients

Makes about 4 cups

　　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

　　

Step 1

Preheat broiler.

　　

Step 2

On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.

　　

Step 3

Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)