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