Poblano Pineapple Picante

This refreshing Poblano Pineapple Picante is such a unique treat. I make it with ingredients like Poblano chile, tequila blanco, pineapple juice, and fresh lime juice, and the flavors come together so perfectly.

It’s one of those recipes that feels fancy but is actually super simple to prepare. It takes about 1 hour and 15 minutes to make, and it’s perfect for when I want to serve something that’s both delicious and satisfying. Plus, it makes enough for 1 serving, so it’s ideal for a special occasion.

Recipe Ingredients

• 1 Poblano chile, finely chopped
• 2 sprigs fresh cilantro, finely chopped
• 2 ounces tequila blanco
• 2 ounces pineapple juice
• 3/4 ounce fresh lime juice
• 3/4 ounce agave nectar

How To Make Poblano Pineapple Picante

1. Prepare the Poblanos: Trim about an inch off the top and bottom of each Poblano pepper, then gently remove the seeds, keeping the body of the pepper intact. Place the prepared chiles in the freezer to chill for at least 1 hour, or up to 24 hours if you prefer a stronger flavor.
2. Muddle and Mix: In a mixing glass, gently press the cilantro with a muddler or the back of a spoon to release its fresh flavor. Add the remaining ingredients, fill the glass with ice, and shake vigorously 12 to 14 times to combine and chill everything beautifully.
3. Serve with Style: Place the frozen Poblano into a chilled pint glass and carefully pour the mixed drink over the pepper. For a more elegant presentation, you can also serve this cocktail in a martini glass if you prefer.

Recipe Tips

• Poblano Preparation: Roast poblano peppers over an open flame until charred, then peel off the skin for a deeper, smokier flavor.
• Pineapple Balance: Use fresh pineapple chunks instead of canned to maintain acidity and freshness, enhancing the dish’s vibrant flavor profile.
• Spice Enhancement: Toast cumin and coriander seeds in a dry pan for 1-2 minutes, then grind them for a more aromatic and complex flavor.
• Texture Tip: For a smoother texture, blend a portion of the picante in a blender, then mix back with the remaining chunky pieces for desired consistency.
• Serving Suggestion: Serve Poblano Pineapple Picante with crispy tortilla chips, grilled meats, or as a topping for tacos or fish for a versatile and flavorful addition.

Check out More Recipes:

• Pita Bread
• Apple Mashed Potatoes
• Andouille-Crusted Rock Shrimp

Poblano Pineapple Picante

Recipe by Mohamed ShiliCourse: AppetizerCuisine: MexicanDifficulty: Medium

Servings

1

servings

Prep time

10

minutes

Cooking timeminutes

Calories

210

kcal

This refreshing Poblano Pineapple Picante is such a unique treat. I make it with ingredients like Poblano chile, tequila blanco, pineapple juice, and fresh lime juice, and the flavors come together so perfectly.

Ingredients

• 1 Poblano chile, finely chopped
  

• 2 sprigs fresh cilantro, finely chopped
  

• 2 ounces tequila blanco
  

• 2 ounces pineapple juice
  

• 3/4 ounce fresh lime juice
  

• 3/4 ounce agave nectar
  

Directions

• Prepare the Poblanos: Trim about an inch off the top and bottom of each Poblano pepper, then gently remove the seeds, keeping the body of the pepper intact. Place the prepared chiles in the freezer to chill for at least 1 hour, or up to 24 hours if you prefer a stronger flavor.
  
• Muddle and Mix: In a mixing glass, gently press the cilantro with a muddler or the back of a spoon to release its fresh flavor. Add the remaining ingredients, fill the glass with ice, and shake vigorously 12 to 14 times to combine and chill everything beautifully.
  
• Serve with Style: Place the frozen Poblano into a chilled pint glass and carefully pour the mixed drink over the pepper. For a more elegant presentation, you can also serve this cocktail in a martini glass if you prefer.