Roasted Tomatillo Pineapple Salsa
May is one of the best months in Texas. The days are getting longer, the evenings are still cool, and it’s the perfect time to hang out outdoors or on a patio. When I walk the dogs through our neighborhood in the evenings now I can usually smell someone grilling for dinner (although I’m well aware that I’m generally savoring the smell of very non-vegetarian sausages or burgers!). When we grill it turns into an event for the evening, and I almost always make homemade salsa and guacamole to snack on while we cook. Today’s recipe is our favorite version of my homemade salsa to date.
This roasted tomatillo pineapple salsa has spiciness from the serrano peppers balanced with the sweetness of pineapple – a combination I find really addicting. In our house salsa is just one of those things we always have in the fridge. We eat it with chips, put it on eggs, use it as an enchilada sauce…there are so many possibilities. If you can’t find some of the ingredients then feel free to substitute; you could swap regular red tomatoes for tomatillos, jalepenos for serranos, etc. This recipe is relatively spicy so if you like things on the milder side then you may want to start with just one serrano pepper and see how it goes.
- 1 lb of tomatillos (6 or 7 medium sized tomatillos)
- 2 serrano peppers
- 2 cloves of garlic
- 1/2 tbsp olive oil
- 1/2 cup lightly packed cilantro leaves
- 1 tbsp fresh lime juice
- 1 tbsp pineapple juice
- 1 tsp salt
- 1/2 cup chopped pineapple
- 1/2 cup chopped white onion
- Set oven to broil. Coat peeled tomatillos, serrano peppers, and garlic cloves in olive oil on baking sheet. Broil about 5 minutes on each side or until tomatillos and peppers blister.
- Combine all ingredients in food processor or blender and pulse until you reach desired consistently. I prefer chunkier salsa, but you could also blend until completely smooth.