Tomatillo Pineapple Salsa

Name: Tomatillo Pineapple Salsa
Total time: 20 min
Ingredients: 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

5.0

(64)

cooking.nytimes.com

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Total: 20 minutes

Servings: 3

Cost: $4.88 /serving

Author : The New York Times

cilantro habanero lantern pepper

Instructions

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Step 1

Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.

Step 2

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.

Step 3

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.

Step 4

Stir in onion, cilantro and lime juice. Season with salt to taste.

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