• Tomatillo Pineapple Salsa


Tomatillo Pineapple Salsa


1 tbsp olive oil

2 cups tomatillos, husked and cut in half

1 cup pineapple,  diced (fresh or canned/drained)

1 Jalapeño pepper (or any other hot pepper), de-stemmed and chopped  – remove seeds for less spice, leave them in for a spicy salsa

2 cloves garlic, smashed

1 tsp dried oregano

1/2 tsp salt

1/2 cup of water

1 cup onion, diced

1/2  cup cilantro, finely chopped

Juice of 1 lime


Heat olive oil in a pan to mid to mid-high heat.
Add tomatillos, pineapple, pepper, garlic, oregano, and salt, and stir fry until they all start to char.
Once charred, add to a blender or food processor with the half cup of water and blend until almost pureed.
Pour in a bowl and let chill in the refrigerator for about an hour.
Once chilled, add the cilantro, onion, lime juice. Combine and add more salt to taste.

Makes approx. 4 cups


Recipe courtesy Sin Fronteras Farm and Food

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