Makes about 2 cups of sauce
The most exciting part of this dip is the part where you get to set a pepper on fire! We’re not even kidding: to roast the pepper, we use our stovetop burner and roast it like a marshmallow. If you’re not able to do that, it can also be done in your oven on the hottest setting. But it’s a lot of fun to watch the pepper catch on fire.
When the pepper is nice and roasted, you peel off the burned skin to reveal a smoky and slightly sweet southwestern-flavored pepper perfect for pairing with pineapple! We love this as a dip for carrots, cauliflower, and our Fool’s Gold Chicken Nuggets (p. 81). We bet you’ll like to put it on fish, veggies, or just about anything!
INGREDIENTS
• 3 medium poblano peppers, roasted
• 1 (20 oz) can pineapple chunks or one whole pineapple
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• 1 Tbsp cider vinegar
• ¼ tsp salt
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Roast peppers, either over an open flame or under the broiler (turning every few minutes) until blackened on all sides.
2. Cover hot peppers (airtight) and let sit for 15 or more minutes; once steamed, the skin of the peppers should peel easily.
3. Peel the skin off of the peppers; run under water if the scorched skin does not peel easily.
4. Purée the peeled peppers and pineapple together (include juice).
5. Over medium heat, heat oil and garlic in a medium saucepan.
6. Cook garlic until just starting to brown, about 4 minutes.
7. Add purée, vinegar, and salt and stir.
8. Simmer for about 20 minutes until a thick sauce is formed; have little hands stir occasionally.
9. Serve cold, store chilled for up to several weeks.
