Salsa, salsa, salsa! Fun to say, as noted by Seinfeld. But also a delicious condiment that can really bring a dish together. Whether you’re looking for something fresh or spicy, this homemade pineapple salsa recipe fits the bill.

Pineapple salsa pairs the natural sweetness of pineapple with a medley of peppers and other fresh ingredients. This salsa is both simple to prepare and incredibly versatile.

A refreshing twist on traditional salsa, it’s perfect for those who enjoy sweet, savory, and spicy. This pineapple salsa recipe is ideal for summer barbecues, casual get-togethers, and as a topping for your favorite Mexican dishes. Its adaptability makes it a must-have in your recipe repertoire.

After a recent move to Hawaii, it only made sense to make a new recipe featuring pineapple. Pineapples offer a unique sweetly acidic tang. This spicy pineapple salsa layers textures and tastes in a way that is utterly captivating. Try it and it will surely become a staple in your kitchen.

​Ingredients You’ll Need for Pineapple Salsa Recipe

As with most recipes, it all starts with the careful selection of fresh ingredients. And almost all of these ingredients come from the produce section. To make delicious pineapple salsa, you’ll need these fresh ingredients:

Fresh Pineapple: The Star Ingredient

Fresh pineapple is the star of this recipe. The natural sugars add a delightful contrast to the spicy elements and provide an irresistible, juicy texture. Plus the acidity from the pineapple replaces what you’d normally get from tomatoes that are the base of more traditional salsas.

Opt for a ripe, juicy pineapple to ensure your salsa bursts with tropical sweetness. When selecting your pineapple, look for one with a firm shell but a little soft give when lightly squeezed. It should have vibrant color and a sweet aroma at the base. It should feel a bit heavy, and not light and hollow. This will guarantee the best pineapple possible.

Supporting Cast: Poblanos, Sweet Onion, and More

To complement the sweetness of the pineapple, a medley of other ingredients play crucial supporting roles. Here’s what you’ll need:

• Poblano Peppers: These mild chili peppers bring a subtle heat and earthy flavor that enhances the overall profile of the salsa without overpowering it. Poblanos are some of my favorite, so I had to include them in this recipe. They are perfect for adding a touch of spice and flavor to your pineapple salsa recipe.
• Sweet Onion: A finely chopped sweet onion introduces a mellow, aromatic sweetness that balances the bold flavors. Its crisp texture makes it a delightful addition to this fresh pineapple salsa, marrying well with the juicy pineapple.
• Lime Juice: To brighten and balance the flavors, a squeeze of lime juice is indispensable. It adds a zesty tang that cuts through the sweetness and enhances the dish’s overall freshness.
• Bell Pepper: Diced bell pepper contributes a pop of color and a crisp, sweet bite.
• Cilantro: Fresh cilantro adds a burst of herbaceous freshness, tying together the sweet and spicy elements with its vibrant, citrusy notes. It’s a classic choice for many salsas and complements the tropical theme beautifully.
• Salt: A pinch of salt rounds out the flavors, ensuring every ingredient shines through in the final dish.
• Optional – Jalapeño or Serrano Peppers: For those who crave more spice, adding minced jalapeño or serrano peppers will deliver the perfect kick. Adjust the amount to suit your preference.

With these fresh, vibrant ingredients, your homemade pineapple salsa will be a true showstopper, worthy of any occasion. Whether you’re serving it as a topping for tacos or as a side with grilled fish, each ingredient plays a crucial role in crafting a salsa that is sweet, spicy, and simply​ irresistible.

​ Step-by-Step Guide to Making Fresh Pineapple Salsa

Luckily, making salsa is usually a pretty simple affair. And that holds true for this homemade pineapple salsa recipe. Just cut everything up, mix it together, and serve. But here’s a bit more detailed instructions:

How to Dice Fresh Pineapple

With a quality pineapple selected, we’re ready to cut it up. The biggest key to this recipe is getting a really fine dice on the pineapple. We want much smaller pieces than are traditional for cutting up pineapple.

To dice the pineapple, start by cutting off the crown and the base. Stand the pineapple upright and slice down the sides to remove the skin. Carefully follow the fruit’s natural curve. Slice the fruit into large pieces away from the core.

Cut it all into thin strips and then cut them again into uniform diced cubes. The goal is to get small pieces that will make sure the salsa isn’t too chunky.

Prepping Everything Else for Spicy Pineapple Salsa

For all of the peppers – poblano, bell, and optional jalapeno/serrano – remove the stems and seeds. Then finely dice the peppers and sweet onion. Aim for pieces in similar size (and maybe just a tad smaller) to the pineapple you’ve already chopped up. Uniformly sized pieces will make for a better final result.

Slice and squeeze the lime for some fresh juice. Chop up the cilantro. And finally, measure out the garlic powder and salt.

In a mixing bowl, combine all of the ingredients together. Toss the ingredients gently to ensure an even distribution of flavors. And that’s it! You’re ready to go. Serve immediately or store in the fridge until ready to serve. I would recommend using it within 4-5 days for peak freshness.

​Ways to Enjoy Your Homemade Pineapple Salsa

Pineapple salsa is a vibrant blend of flavors that can transform any meal into a tropical delight. Whether you’re planning a festive gathering or a simple family dinner, this versatile salsa can add a touch of tasty spice to numerous dishes. Here’s how to make the most out of your homemade pineapple salsa.

Pineapple Salsa for Tacos

Taco Tuesday has never been more exciting! With the sweet and spicy notes of pineapple salsa, your tacos will be bursting with flavor. Whether you’re using it as a topping or a side, this pineapple salsa for tacos is guaranteed to be a crowd-pleaser.

• Fish tacos: Nothing says summer like fresh pineapple salsa for fish tacos. The light, crisp taste of white fish, such as cod, pairs beautifully with the zesty, fruity notes of the salsa. Not only does this combination enhance the flavors, but it also adds a burst of color to your dish, making it as visually appealing as it is delicious.
• Seared Shrimp: For a seafood twist, try pairing your pineapple salsa with seared shrimp. Whether on the grill or in the pan, seared shrimp is perfectly complemented by this delightful salsa.
• Grilled Chicken or Pork: The sweetness of the pineapple perfectly balances the savory, smoky flavors of grilled chicken or pork, making it a go-to choice for taco nights.
• Veggie Lovers: Don’t shy away from adding pineapple salsa to veggie tacos. Roasted bell peppers, zucchini, and mushrooms combined with the salsa create a vibrant, refreshing option.

Uses Beyond the Tacos

Beyond tacos, there are countless ways to enjoy this fresh pineapple salsa recipe. Here are a few versatile uses that will keep you reaching for more:

• Chips and Dips: A classic pairing, serving pineapple salsa with tortilla chips makes for an irresistible snack or appetizer. Also serve it along with other salsas, homemade guacamole, queso dip, and poblano corn salsa for a full spread.
• Burritos/Quesadillas/Enchiladas: Similar to tacos, but still their own. Use this salsa with the likes of the most-visited recipe on the site – our baja shrimp burritos.
• Grilled Meats: Elevate your grilled chicken, steak, or pork by serving them with a generous spoonful of pineapple salsa. The sweetness of the pineapple complements the charred, savory flavors of the meat perfectly.
• Salads and Bowls: Add a tropical twist to your salads and grain bowls. The salsa can serve as a refreshing topping that adds texture and a burst of flavor to your dish.
• Breakfast Boost: Don’t forget breakfast! A dollop of pineapple salsa on top of scrambled eggs or an omelet can awaken your taste buds and start your day off right. Don’t sleep on this breakfast addition.

With its blend of sweet, spicy, and tangy flavors, pineapple salsa is a versatile condiment that can enhance a variety of dishes. Whether you’re crafting tacos, enjoying chips, or grilling meats, this delightful salsa is sure to make every meal feel like a celebration.

​Customizing Your Homemade Pineapple Salsa

Creating the perfect pineapple salsa is an art that begins with a basic recipe but leaves ample room for personalization. Whether you’re serving it alongside crispy fish tacos or as a vibrant topping for grilled chicken, your homemade pineapple salsa can be tailored to suit your taste buds and wow your guests. Check out some ways to make it your own.

Adjusting the Spice Level

The beauty of a spicy pineapple salsa for tacos lies in its balanced contrast of sweet and spicy flavors.

If you’re a spice enthusiast, consider adding finely diced jalapeño serrano peppers for a more intense heat. Remember to remove the seeds and membranes if you prefer a milder kick. For those who love the flavor of spice but not the heat, just stick with the milder poblano. A pinch of cayenne pepper or a splash of hot sauce can also elevate the spice level without altering other ingredients significantly.

Experiment until you find the perfect spice level that complements your palate.

Adding Extra Ingredients for Enhanced Flavor

While the classic pineapple salsa recipe is delicious on its own, there are still opportunities to enhance its flavor. Consider adding diced red onion for an extra layer of pungency. For even more tropical twist, try incorporating diced mango or papaya. Add a small amount of fresh minced garlic instead of powder.

Perhaps you enjoy a crunchier texture—adding some diced cucumber or jicama can provide that crisp element. If you prefer a smokier salsa, try grilling the pineapple and peppers before you combine it with the other ingredients, or add a dash of smoked paprika. You might also consider incorporating a sprinkle of toasted coconut for a sweet undertone.

​Frequently Asked Questions about Pineapple Salsa

How Long Does Homemade Pineapple Salsa Last?

Homemade pineapple salsa is best enjoyed fresh to preserve the crispness of the ingredients. If stored properly in an airtight container in the refrigerator, pineapple salsa can last up to 5 days. For optimal freshness, consider storing the salsa without excess liquid, adding a squeeze of fresh lime juice just before serving to brighten the flavors.

Past the 5 days, you can try running the salsa through a blender or food processor to make a smooth blended salsa that may have a few more days of use.

Why is it Watery?

Pineapple salsa can sometimes become watery due to all the fresh ingredients. This will tend to increase the longer it is stored. You can simply serve it with the excess liquid. If you prefer, simply drain off any excess liquid before serving. Or, once again, use it to your advantage and blend the entire thing up into a smooth rather than slightly chunky salsa.

Is It Too Spicy?

The base recipe using only bell peppers and poblanos should be suitable for most people. It shouldn’t be too spicy. The level of spiciness in your homemade pineapple salsa can be easily adjusted to suit your taste preference.

If you find the salsa too spicy, try adding a bit more diced pineapple or a splash of fresh lime juice to balance out the heat. Conversely, if you prefer a fiery kick, you can add jalapeños, serranos, or even a dash of cayenne pepper.

Pineapple salsa is undoubtedly a crowd-pleaser, bringing together the perfect balance of sweet and spicy flavors that can elevate any dish. We would love to hear how you’ve incorporated it into your meals, any modifications you made, or how it wowed your guests. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this homemade pineapple salsa recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Sweet & Spicy Homemade Pineapple Salsa

Recipe by Marc PetersonCourse: Condiment, Sides, AppetizersDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Make this irresistibly sweet and spicy pineapple salsa recipe at home. Dip into our easy recipe now for fresh salsa goodness!

Ingredients

• 2 cups pineapple

• 1/2 cup bell pepper

• 1/2 cup poblano pepper

• 1/3 cup sweet onion

• 1/4 cup cilantro

• 2 tablespoons fresh lime juice

• 1 teaspoon sea salt

• 1/2 teaspoon garlic powder

• Optional – 1/2 cup jalapeño or serrano pepper

Directions

• Wash the peppers in cold water
• Finely dice the pineapple, peppers, and onion
• Chop the cilantro and juice the lime
• In a medium bowl, mix together all of the ingredients until evenly distributed
• Serve fresh immediately or store in an airtight container for up to 5 days

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The post How to Make Pineapple Salsa: Sweet, Spicy, and Simply Irresistible appeared first on Do You Roux?.

Usually, I don’t like chunky salsa. But the corn salsa option from Chipotle has brought me around a little. Get ready to indulge in the smoky and vibrant flavors of this grilled poblano corn salsa. This delightful salsa combines the natural sweetness of grilled corn with the mild heat and distinctive taste of poblano peppers, creating a harmony of flavors that will keep you coming back for more.

I love the taste of fresh homemade salsa and this recipe takes full advantage of making it from scratch. The result is a super fresh mix of flavors that will brighten up your dip game.

Grilled poblano corn salsa is the perfect addition to your outdoor feasts, picnics, or even a simple chips-and-salsa snack session. With every bite, you’ll experience a medley of textures and tastes that will awaken your palate and leave your taste buds dancing with joy.

So, grab your apron, fire up the grill, and let’s embark on a culinary adventure that will have your friends and family asking for seconds. Get ready to savor the essence of summer in every spoonful with our grilled poblano corn salsa—a delightful twist on regular salsa.

Poblano Corn Salsa Ingredients

To make poblano corn salsa you must start with good ingredients. That’s why we recommend using fresh produce whenever possible. And fresh is really the only way to go when it comes to this delicious salsa.

To craft the mouthwatering and vibrant flavors of this grilled poblano corn salsa, I’ve assembled a medley of fresh and zesty ingredients that harmonize to perfection. Each element contributes its unique character, resulting in a salsa that is truly a culinary masterpiece. Trust me.

1. Corn: A star ingredient adding a delightful, sweet crunch to the salsa. Grilling the corn enhances its flavors, making it a perfect base for our charred and smoky salsa.
2. Poblano Peppers: Milder, flavorful peppers for a gentle kick of heat and a rich smokiness to the salsa. The grilling and steaming process removes some of the harshness of the peppers.
3. Red Bell Pepper: Adding a burst of color and a touch of sweetness; it really makes things look pretty.
4. Black Beans: Hearty legumes provide a satisfying texture and earthy flavor to balance out the salsa.
5. Avocados: Creamy and indulgent, avocados bring a luscious texture and richness to the salsa.
6. Red Onion: With its sharp tang, red onion adds a refreshing zing, cutting through the other ingredients.
7. Cilantro: This aromatic herb infuses the salsa with its herbal fresh and bright notes.
8. Lime Juice: Sour and acidic tang for added zest.
9. Spices:
   • Salt: You always need salt.
   • Cumin: Warm, earthy undertones that complement the smokiness of the grilled components.
   • Chipotle Powder: Subtle smoky heat! I may have a chipotle pepper addiction.
   • Black Pepper: Infusing a gentle spiciness that enhances everything.

The vibrant colors, bold flavors, and delightful textures will make this salsa a standout addition to any meal, be it a lively gathering or a simple moment of indulgence.

Grilling the Corn and Peppers

Grilling the corn and peppers infuses the salsa with a nice char and smokiness, elevating both flavor and texture. Let’s dive into the simple yet transformative process of grilling these ingredients.

Start by preheating your grill to medium-high heat. We want it nice and hot before placing anything on the grates. You may want to wipe down the grill grates with some oil using a paper towel and long grilling tongs. Take a look at my top 10 grilling tips for some more details.

Prepare the corn by shucking it to remove the husks and silks. Rinse the corn under cold water to ensure it’s clean and ready for grilling. Pat it dry with a clean kitchen towel. Prep the poblanos and red bell pepper by washing them thoroughly and drying them with a towel.

With the grill preheated, place the corn, poblano peppers, and bell pepper directly on the grill grates and let them cook for 10-15 minutes, turning occasionally to achieve even charring. The corn should be tender and slightly charred with a beautiful golden color when it’s ready. The peppers should have blistered and slightly blackened skin.

If a grill isn’t available, char them under the broiler. Place the veggies on a baking sheet and put them on a rack 4-6 inches from the heat. Let them cook, turning occasionally for 5 to 15 minutes until charred.

These ingredients will be the focal point of a salsa that embodies the essence of summer and outdoor grilling. But we’re not quite done with preparing the peppers, we’ll need to do something with them right after taking them off the grill.

Getting Steamy with Poblano Corn Salsa?

After grilling, it’s time to get steamy. With the peppers. This simple step allows us to remove the papery, charred skin from the outside.

Once the peppers are nicely charred, carefully transfer them into a resealable plastic bag or a bowl covered with plastic wrap. This simple steaming method creates a mini sauna inside the bag, causing the residual heat to soften the peppers and create steam. As the peppers steam, the trapped heat further loosens the skin, making it a breeze to peel off.

Seal the bag and let the peppers rest for about 10 minutes. During this short but crucial time, the peppers undergo a transformation—the skin loosens, and the flavors intensify as the steam works its magic. When you open the bag after the steaming process, you’ll notice the skin is wrinkled and separated from the flesh.

While the peppers are steaming, you can begin some of the chopping and measuring of the remaining ingredients.

After 10 minutes, remove the peppers from the bag or bowl. Gently rub the skin off the poblano peppers with your fingers or a paper towel. The skin should peel off effortlessly, revealing the smoky, tender flesh underneath.

Chop and Mix the Ingredients

It’s time to bring together the vibrant medley of flavors that will make our grilled poblano corn salsa truly exceptional. Get your chopping board and knife ready for the next phase.

Note that you can be doing a lot of this prep work while other items are grilling or steaming. It’ll make the whole salsa come together much faster.

Take the grilled corn and carefully cut the kernels off the cobs. You can do this by standing each cob upright on a cutting board and sliding the knife downward to remove the kernels.

With the skins removed, dice the grilled poblano peppers and bell pepper into small, bite-sized pieces.

Rinse and chop the cilantro, peel and finely dice the red onion, and halve and dice the avocado. Drain and rinse the black beans to remove any excess liquid.

Add all of the ingredients together into a large mixing bowl. Gently toss the ingredients together, trying to get an evenly distributed mix.

As the ingredients come together in a vibrant symphony of colors and flavors, you’ll witness the magic unfold right before your eyes. The result is a grilled poblano corn salsa that’s as visually captivating as it is irresistible to the taste buds. So, grab your tortilla chips, tacos, or anything else you desire, and get ready to dive into a salsa experience like no other.

What to Serve with Poblano Corn Salsa

You’ll never go wrong serving a big bowl of salsa with chips, but there’s a lot more you can do with it. Try it as a dip, or serve it as a salad topping, or use it as a side dish.

As you prepare to indulge in this smoky and vibrant delight, consider some delightful serving ideas that will truly elevate your meal. Try any of the following recipes for a delicious combination:

• Classic Tortilla Chips – It’s a classic for a reason. This match made in heaven combines the flavorful, smoky salsa with the perfectly salty crunch of chips.
• Ultimate Meat and Cheese Quesarito – A quesadilla an a burrito combined. Add some of this salsa either inside or on top to really elevate this culinary creation.
• Fried Baja Shrimp Burrito – Fried shrimp with a creamy sauce can only get better with this salsa mix.
• Rice Cooker Mexican Rice – If using the salsa as a side dish, pair it with this simple and delicious side as well.
• Nachos – Elevate your nacho game by topping them with some poblano corn salsa.
• Grilled Meats – If you’re already grilling for the salsa, may as well grill up some meat like chicken, carne asada, or pork chops.

No matter how you choose to serve it, this grilled poblano corn salsa is the star of the show. Its versatility allows you to pair it with an assortment of dishes, transforming each bite into a fiesta of flavors.

How did yours turn out?

I’d love to hear when you try out this poblano corn salsa! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Fresh Grilled Poblano Corn Salsa

Recipe by Marc PetersonCourse: CondimentDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Learn how to grill and roast poblano peppers, red peppers, and corn so they become deliciously charred in this poblano corn salsa.

Ingredients

• 3 ears corn

• 2 poblano peppers

• 1 red bell pepper

• 1 cup canned black beans

• 2 medium avocados

• 1/4 cup red onion, diced

• 2 tablespoons cilantro, chopped

• 2 tablespoons lime juice, freshly squeezed

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground chipotle powder

• 1/4 teaspoon black pepper

Directions

• Preheat the grill to medium-high heat.
• Shuck the corn and wash the peppers.
• Place the corn, poblano peppers, and red bell pepper on the grill over medium heat or alternatively, place them under the broiler on a sheet pan.
• Grill for 15-20 minutes, flipping throughout to get an even char.
• Once cooked with an even char, remove them all from the grill and then immediately place the poblano and red bell peppers in a plastic bag or in a bowl covered with plastic wrap.
• Seal the bag shut and set it aside to steam for about 10 minutes.
• While the peppers are steaming, cut the kernels from the corn cobs when they are cool enough to handle and add them to a large bowl.
• Rinse and chop the cilantro, peel and finely dice the red onion, halve and dice the avocados, drain and rinse the black beans to remove any excess liquid. Add all of them to the bowl with the corn.
• Remove the peppers from the plastic bag or bowl and peel the skin off the outside.
• Chop the peppers and add them to the bowl.
• Add the lime juice, salt, cumin, chipotle powder, and black pepper to the bowl.
• Gently toss the ingredients together, trying to get an evenly distributed mix.

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The post Grilled Poblano Corn Salsa: A Fresh Twist on Classic Dip appeared first on Do You Roux?.

This buffalo smoked chicken drumsticks recipe features the best of both worlds—it’s easy to prepare and is delicious, but doesn’t taste like your average chicken drumstick.

This one is a twist on the classic buffalo wing. So make these if you are feeling like chicken wings, but want a bit more smoky, tender flavor. Make these as an appetizer for your next gathering, or even as a main course with a few sides.

If you’re a fan of spicy, smoked chicken—then buffalo smoked chicken drumsticks are for you. I call these buffalo wings, but they’re really drumsticks. The recipe is simple and fun. The result is juicy, smoky drumsticks, flavored with a simple mixture of ground peppers, garlic, and salt then tossed in a buffalo sauce. The perfect recipe for game night or tailgating!

This recipe is great if you’re looking for something a little different as an appetizer or for the main course and want to serve up some delicious drumsticks.

Using a Dry Rub to Season the Drumsticks

Chicken is ubiquitous. It’s delicious and can be nutritious, and healthy. But maybe a little bit less health-conscious with our preparation today.

However, we’ll be focusing on a little less popular cut of chicken – the drumstick. And thankfully, because they are a little less popular, chicken drumsticks can usually be found on the cheap. I got the ones for this recipe at just 99 cents per pound.

To season the chicken drumsticks, we’ll use a dry rub. A dry rub is a mixture typically consisting of salt and various powders and seasonings.

I love using dry rubs to season my chicken drumsticks. They are fast, cheap, and give me more control over the flavor profile of my finished chicken. As a bonus, most people will have the ingredients needed to make a dry rub in a decently stocked spice pantry.

Dry rubs can be very useful for adding flavor to meats. It can help to impart flavor and tenderness to your meat. For smoking, dry rubs tend to be easier than wet sauces. Wet sauces can burn and change the flavors unless added much later in the cooking process.

For this rub, we’ll combine salt, garlic powder, smoked paprika, ancho chili powder, and chipotle powder to make a spicy, smoky flavor. Before applying the rub, brush a bit of melted butter on the drumsticks.

How to Smoke Chicken Drumsticks

Smoking chicken drumsticks is a pretty straightforward process. You may want to check out my top ten summer grilling tips for a few helpful hints.

The smoking process will help the chicken stay moist and become tender. Smoking is easy to do if you own equipment. Preheat your smoker to 225 degrees for about 15 minutes. Then lay the drumsticks out on the grates with some space in between for smoke to flow.

We’ll cook the chicken for about an hour. You can flip halfway through to try and give both sides some grill marks.

Smoking is an easy way to prepare chicken. You should remember that smoking does take time, so you should start cooking early. Once you have everything prepared, it is time to put the chicken on a rack over the pan. The chicken should be above the smoke, so it shouldn’t touch it. Smoking is all about cooking low and slow. You should remove the chicken from the smoke before the skin turns black.

Use an instant-read thermometer to make sure that the chicken is cooked properly. When the temperature reaches 165 degrees Fahrenheit, the chicken is done. Then we will turn up the heat to 400 degrees to try and crisp up the skin a bit.

Saucing Your Drumsticks

After you have smoked your chicken and ensured they are cooked through and crisp, it’s time to add some buffalo sauce. This adds even more flavor to the chicken. If you want a few different flavor options, look to the next section for some good ideas.

I highly recommend following my classic hot buffalo wing sauce recipe. But you can also prepare or buy whatever buffalo sauce you prefer.

To mix the smoked chicken drumsticks with the buffalo sauce, you will need to put them in a bowl and pour buffalo sauce on top. Pick the bowl up and toss the drumsticks around in the sauce. Depending on the size of bowls you have available and how much you want to handle at once, you may want to do this in batches.

Once you have fully coated the drumsticks, remove them from the bowl and out of any excess sauce. Now, you’re ready to serve them however you’d like.

Variations on the Drumsticks

Now, I had always planned on saucing these drumsticks after smoking them on the Traeger. But after they finished cooking I knew I had to give them a try without any sauce whatsoever. Just straight smoked chicken drumstick with the homemade dry rub.

And they are certainly delicious straight from the smoker with no added sauce. So if you want something a little simpler, then just omit saucing the drumsticks altogether.

The regular recipe calls for turning the heat up to 400 for 15 minutes at the end of the cooking time. But, you can crisp up the skin a few different ways. Try using an air fryer or deep fryer set to 400 to crisp the skin for 2 to 5 minutes. You can also use the oven to crisp up the skin at 450 degrees if you don’t want to keep using the smoker to cook.

Finally, you can try using a different sauce entirely on these drumsticks. Try any of the following options to flavor your chicken:

• Black Cherry BBQ Sauce
• Honey BBQ Sauce
• Sticky Sriracha Soy Sauce
• Parmesan Garlic Wing Sauce

What to Serve with Buffalo Smoked Chicken Drumsticks

They’re small enough to eat while standing up at a bar but hearty enough to satisfy a big appetite. So, they make a great appetizer at a party or as a main course for dinner. These are a great appetizer and you can serve them up just about any time of day.

Now that you’ve got the buffalo smoked chicken drumsticks all cooked, it is time to decide what to serve on the side.

If you are serving these as an appetizer, then consider some dip options and maybe some veggie options. Give these a try:

• Creamy Ranch Dressing
• Carrot and Celery Sticks
• Blue Cheese Dip
• Blistered Shishito Peppers
• Jalapeño Cream Cheese Poppers

There are many different foods that you can serve with buffalo smoked chicken drumsticks when serving it as a main course. So if you are looking for something to serve with your drumsticks, here are a few ideas that you might want to consider:

• Comfort Food Mac and Cheese
• Homestyle Mashed Potatoes
• Simple Cornbread and Butter
• Baked Sweet Potatoes

This is a chicken drumstick recipe with a unique flavor and aroma that you will surely enjoy!

How did yours turn out?

I’d love to hear when you try making buffalo smoked chicken drumsticks! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Buffalo Smoked Chicken Drumsticks

Recipe by Marc PetersonCourse: Appetizers, MainDifficulty: Intermediate

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

45

minutes

This is the perfect buffalo smoked chicken drumsticks recipe, with a smoky, tangy flavor on tender, juicy chicken.

Ingredients

• 1 tbsp kosher salt

• 1/2 tsp garlic powder

• 1/4 tsp smoked paprika

• 1/4 tsp ancho chili powder

• 1/4 tsp chipotle powder

• 8-10 pounds chicken drumsticks

• 3 tablespoons butter, melted

• 1 and 1/2 cups buffalo wing sauce

Directions

• Preheat the smoker to around 225°F (110°C)
• Make the dry rub by combining the salt, garlic powder, paprika, ancho powder, and chipotle powder in a small bowl and mix thoroughly
• Lay the drumsticks out on a large baking sheet, brush them with the melted butter, and sprinkle both sides of the drumsticks with the rub
• Place the drumsticks on the preheated smoker and cook for about 1 hour, until they reach an internal temperature of 165°F (75°C)
• Once the drumsticks are at 165°F, turn the heat up on the smoker to 400°F (205°C) for about 15 minutes to crisp up the skin, or take them inside and fry or air fry them until crisp
• Place the cooked drumsticks in a bowl with the buffalo sauce and toss them to coat, doing so in batches if necessary
• Remove the coated drumsticks from the bowl, serve, and enjoy

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The post Buffalo Smoked Chicken Drumsticks Recipe: Ingredients and Preparation appeared first on Do You Roux?.

I know, I just posted shrimp kabobs so this is two kabob recipes in a row. But it is just starting to be grilling season here and I just can’t help myself. And this recipe is a family favorite meal. The bright and fresh flavors of the chimichurri help bring out the best of these marinated steak kabobs.

My sister-in-law and her family lived close when we were in Texas. So we would get together fairly regularly. And get-togethers for me really center around food. Family is good too, but food! That goes doubly true for holidays where food can become part of the tradition.

These marinated steak kabobs became part of our Easter tradition in Texas. I think it originally started because our first Easter getting together there was going to be a beautiful weekend, so we knew grilling would be perfect. Then it took a little searching around to decide what to make.

I found a grilled steak kabob recipe from the Cozy Apron that seemed like a good starting point. For one who makes a lot of recipes, I don’t strictly follow recipes well. So I ended up with some changes and differences in how I made the kabobs. But they were a hit at our first Easter gathering, so they became our traditional meal.

Preparing the Marinade

The kabobs are delicious, but it is really the chimichurri that makes this dish unique. A chimichurri is a simple sauce originating in Argentina that is based largely on finely chopped parsley. Mix the parsley with oil, oregano, garlic, and red wine vinegar then sprinkle in some salt and red pepper flakes to finish it off. It makes a loose sauce that is typically drizzled over grilled meats.

But the sauce is so good that it can be used for a whole lot more. One of the changes I made when approaching this recipe was using some of that chimichurri in the marinade for the steak kabobs. I want that bright flavor throughout the whole dish. You could even try making some extra chimichurri and using a basting brush while grilling to add more flavor to everything.

Mix some of the chimichurri with the other marinade ingredients in a large bowl with the cubed steak. Then let it sit for at least 30 minutes and up to 6 hours. That’s when the marinade can do its magic and release its flavor into the meat. It will help accentuate the meat in a simple, yet profound way.

Make the Marinated Steak Kabobs Your Own

My recipe below will have a set list of ingredients. But this is a kabob. It is easy to make it your own. Thread whatever you want onto the skewers along with the marinated steak. Just consider what flavors will pair well with each other and get along together with the bright flavors of the chimichurri.

I typically go with a mix of potatoes (baby blue, gold, and red ones), cherry tomatoes, bell peppers, zucchini, yellow squash, and red onion. With the steak, of course. Adding mushrooms, eggplant, pineapple, carrots, or hot peppers to the mix would all be delicious substitutions. Anything that sounds good with grilled steak, really.

When choosing what should go along with the meat in your marinated steak kabobs, make sure to consider how much it would need to cook. I use potatoes because they are delicious. But they would still be crunchy and uncooked if I put them onto the grill raw with the rest of the skewers. So instead I cut them up into skewer-size pieces, toss them in a bowl with a little water, butter, and salt, and then microwave them for a few minutes until they are basically cooked through.

So bust out the skewers and see if these marinated steak kabobs slathered in chimichurri sauce should become a part of your family traditions or gatherings.

Marinated Steak Kabobs with Chimichurri

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

8

servings

Prep time

30

minutes

Cooking time

10

minutes

Marinating Time

30

minutes

Total time

1

hour 

10

minutes

A bright and flavorful chimichurri sauce rounds out these marinated steak kabobs that are grilled to perfection with loads of veggies

Ingredients

• Chimichurri

• 5 cloves garlic, minced

• 2 cups parsley, finely chopped (about 2 bunches)

• 1/3 cup oregano, finely chopped

• 1 teaspoon red pepper flakes

• 5 tablespoons red wine vinegar

• 1 and 1/3 cup olive oil

• 1/2 teaspoon salt

• Meat, Marinade, and Kabobs

• 4 pounds sirloin steak

• 1/2 cup prepared chimichurri (from above)

• 1/2 olive oil

• 2 tablespoons fresh lime juice

• 1 tablespoon red wine vinegar

• 2 cloves garlic, minced

• 2 teaspoons smoked paprika

• 3 pounds potatoes – petite blue/gold/red preferred

• 2 large bell peppers (any colors)

• 1 large red onion

• 1 small zucchini squash

• 1 small yellow squash

• 1/2 cup water

• 2 tablespoons butter

• 1/2 teaspoon salt

• 10 ounces cherry tomatoes

Directions

• Chimichurri
• Chop and mince the garlic, parsley, and oregano
• Combine the garlic, parsley, oregano, red pepper, red wine vinegar, olive oil, and salt into a medium bowl and stir together until well mixed
• Marinade and Kabobs
• Cut the steak into 1 to 2-inch cubes
• Add the steak to a large bowl with 1/2 cup of the prepared chimichurri, olive oil, lime juice, red wine vinegar, garlic, and paprika
• Put the bowl in the fridge, covered, for at least 30 minutes and up to 6 hours
• While the steak is marinating, chop the potatoes, bell peppers, red onion, zucchini, and yellow squash into bite-sized 1 to 2-inch pieces
• Put the cut potatoes into a microwave-safe bowl with the water, butter, and salt
• Microwave it on high for 5 minutes, stir, and microwave again for 3 minutes
• Check with a fork to see if the potatoes are done, and continue cooking in 2 minute increments until the fork easily pierces them
• Just before you are ready to assemble the kabobs, light and preheat the grill to high heat
• Assemble the kabobs by threading on steak and vegetables in alternating patterns until all the ingredients are used
• Place the kabobs on the grill, cooking them for about 5 minutes on each side until the steak is done
• Serve the kabobs with the remaining chimichurri sauce on top

The post Marinated Steak Kabobs with Chimichurri appeared first on Do You Roux?.

Sweet and heat are always a delicious combination. And some of my favorite peppers – chipotles – also add smoky notes into the mix. So for this hot honey recipe, we’ll infuse some chipotles into the honey to get a smoky, sweet, and spicy condiment.

For me, this honey concoction gives a ton of flavor with a spice that comes on a little slow. It takes a few seconds, but then your tongue and the back of your throat will feel the burn. It is not quite enough to give the spicy sweats, so judge for yourself whether the spice is right for you. Also, note that its spiciness doesn’t linger.

Make sure to keep the heat low and stir occasionally when simmering it together. We don’t want to burn or caramelize the sugar, just infuse it with some spice and flavor. We also don’t want to lose too much moisture from the honey, because then it will be too thick to pour later once it has cooled. Luckily, because we add some of the adobo sauce to the mix, I don’t think it will thicken too much.

Note that you can make a super-quick version of this by just heating the honey for 45 seconds in the microwave and mixing with 3 tablespoons of ground, dried chipotle pepper. It doesn’t have quite as robust a flavor, but it gets the job done with no need to heat anything on the stove.

How to Use the Hot Honey

Though you could eat some of this hot honey all by itself, that is not its intended purpose. It is meant to be used as a condiment to dip, drizzle, and drench its unique flavor on everything you want to eat.

You can honestly try this hot honey out in combination with your favorite recipes. The honey does help tame some of the heat of the peppers. So don’t be afraid to experiment. Use a beautiful olive wood honey dipper to easily spread it around.

Pizza, fried chicken, buttermilk biscuits, wings, cheese and crackers, ice cream, corn on the cob, BBQ sauce. All of them pair wonderfully with this hot honey recipe. Your imagination is truly the limit. Just try to think of anything that would go well with a spicy-sweet combo.

Recipes to try with hot honey:

• Buffalo Hot Honey Biscuit Sandwich
• Honey, Watermelon, and Feta Salad
• Honey-Glazed Salmon
• Chicken and Waffles

Chipotle Hot Honey Recipe

Recipe by Marc PetersonCourse: SaucesDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Smoky, spicy, and sweet, this chipotle hot honey recipe makes a perfect dip or drizzle to add some extra zing to your favorite dish.

Ingredients

• 1 cup honey

• 1 can chipotle peppers in adobo

• 1 teaspoon ground dried chipotle pepper

Directions

• Open the can of chipotle peppers, take two peppers out, and chop them
• Take 1 tablespoon of the adobo sauce from the can of peppers – store leftovers from the can in the fridge for other recipes
• Add honey, chopped peppers, and dried pepper to the saucepan and stir to combine
• Simmer on low for 30 to 60 minutes, stirring occasionally
• Strain it through a fine mesh strainer while it is still hot
• Store in an airtight container in the fridge for up to 3 months

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