Abuelos Tomatillo Pineapple Salsa Recipes

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TOMATILLO PINEAPPLE SALSA



Tomatillo Pineapple Salsa image

This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour.

Provided by The New York Times

Categories     condiments, side dish

Time 20m

Yield About 3 cups

Number Of Ingredients 11

1 pound tomatillos (about 6 medium)
6 Padrón peppers (or use shishito peppers), stems removed
1 tablespoon olive oil
1 cup diced pineapple
1 hot paper lantern pepper (or use a habanero pepper), stem removed
2 cloves garlic, smashed
1 teaspoon dried oregano
1/2 teaspoon salt, more to taste
1 cup diced onion
1/2 cup fresh cilantro, finely chopped
Juice of 1 lime

Steps:

  • Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.
  • Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.
  • Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.
  • Stir in onion, cilantro and lime juice. Season with salt to taste.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 201 milligrams, Sugar 10 grams

PINEAPPLE TOMATILLO SALSA



Pineapple Tomatillo Salsa image

Pineapple brings this tomatillo to a tropical level. Ginger gives it a bite. Roasting is optional but does bring out the sugars bringing this salsa to an other level of goodness. Roasting just one side softens the top parts of the fruit and vegetables so some will puree very soft leaving other parts of the fruit firmer. Take note to taste your peppers for each has is own heat level depending on where they were grown. The lime I use for wonderful flavor in the salsa. I add the bottled lemon juice for flavor and acidity along with the vinegar so to be canned safely for long storage. This makes 24 jars so if you want you can make half mild and half spicy, Just don't add chili's till after jarring the first half add the chili's to the remaining salsa simmering till ready to jar. I keep my hot jars in the dish washer till ready to fill. Yes! This recipe can be cut in half! I made this amount because I wanted to preserve the last of my garden tomatillos.

Provided by Rita1652

Categories     Sauces

Time 1h15m

Yield 24 1/2 pint jars, 100 serving(s)

Number Of Ingredients 14

10 garlic cloves, roasted
1/2 ounce fresh ginger, peeled diced (optional)
2 bell peppers, yellow and green, roasted
2 lbs sliced pineapple, roasted
2 large sweet onions, roasted
1 ghost pepper, roasted or 3 habaneros, roasted to taste
4 limes, zest and meat
1/2 cup bottled lemon juice
1/2 cup white vinegar
1 tablespoon salt
1 teaspoon ground cumin
1 bunch basil (a mix of all three is yummy) or 1 bunch parsley (a mix of all three is yummy)
7 lbs roasted tomatillos
1 tablespoon brown sugar (optional)

Steps:

  • Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper.
  • Add 1/2 the tomatillos pulsing to puree. Add to pot when processor is full. Continue to puree the rest of the tomatillos, peppers, onions and pineapple. Do leave some chunks. Add all the ingredients to a large pot bring to a boil and cook over medium heat stirring to prevent burning and circulate the heat. Cook 10 minutes.
  • Ladle hot salsa into hot jars leaving 1/4 inch head space.
  • Wipe rims, center lids and screw on band to fingertip tight.
  • Place jars in canner with boiling water, cover and bring back to a boil.
  • Process for 15 minutes in a boiling water canner.
  • Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
  • Use in 1 year.
  • Store opened jars in the refrigerator.
  • Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.

PINEAPPLE TOMATILLO SALSA



Pineapple Tomatillo Salsa image

Make and share this Pineapple Tomatillo Salsa recipe from Food.com.

Provided by TishT

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

15 tomatillos, peeled and washed
3 slices pineapple, 1/2 inch thick
2 chipotle chiles in adobo
1/4 cup cilantro leaf
3 tablespoons honey
1 white onion, finely diced
1/2 teaspoon salt

Steps:

  • On a grill, griddle or cast iron pan, char tomatillos then char pineapple slices.
  • Combine tomatillo, chipotle, cilantro and honey in a blender.
  • Pulse until chunky.
  • Transfer to a bowl.
  • Dice pineapple and add to bowl along with onion and salt.
  • Mix to combine.
  • Chill or serve warm.

Nutrition Facts : Calories 87.1, Fat 0.9, SaturatedFat 0.1, Sodium 196.3, Carbohydrate 20.8, Fiber 2.5, Sugar 16.6, Protein 1.3

GRILLED TOMATILLO AND PINEAPPLE SALSA



Grilled Tomatillo and Pineapple Salsa image

Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

1 pound tomatillos, husked and halved
2 slices pineapple (each about 6 inches long and 1/2 inch thick)
3 fresh serrano chiles, stemmed
1 garlic clove
1/2 teaspoon coarse salt
1 tablespoon honey
1/2 cup loosely packed fresh cilantro, finely chopped
1 tablespoon finely chopped white onion

Steps:

  • Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside.
  • Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl.
  • Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.

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