Pineapple Tomatillo Salsa

Jump to Recipe

Can we all agree that one of the best parts of Mexican food is the chips and salsa? Chips and Salsa are addicting to almost everyone, but especially when it’s homemade Salsa. This Pineapple Tomatillo Salsa hits all the right notes: Spicy, sweet, acidic… all the components of a completely addicting snack, appetizer, or if you’re my husband… an entire meal!

The tomatillos are roasted to give extra flavor, and then pineapple is added to bring in some tang. My mouth is watering just thinking about it!

Check out this recipe down below- you’ll never want to get store-bought again! If you have any questions, feel free to comment below. And don’t forget to follow me on Instagram @theflouredcountertop, and on Pinterest under the same name.

Print

With ImageWithout Image

Pineapple Tomatillo Salsa

Yield: 32oz (4 cups)

Author: The Floured Countertop

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 lb Tomatillos
• 1/2 White or Yellow Onion
• 1/3 cup Pineapple juice from can
• 1 cup Canned pineapple (in chunks or crushed is fine)
• 3 pickled Jalapenos, canned (Depending on spice tolerance)
• 1/4 cup Pickled Jalapeno juice
• 1/4 cup Cilantro (roughly chopped)
• 3 Tbsp Sugar
• 2 tsp Salt

Instructions

1. Preheat the oven to 425 degrees, then prepare your 1 pound of Tomatillos by removing the husk and washing them, then cut your 1/2 an Onion into 2 or 3 chunks. Place the Tomatillos and Onion chunks onto a baking sheet, then toss in some Olive Oil, and bake for 18-20 minutes, until there’s brown spots and the Tomatillos are blistering.
2. When your vegetables are roasted, set them aside and let them cool down. While you wait, add to your blender, 1/3 cup Pineapple juice, 1 cup Canned pineapple, 3 pickled Jalapenos, canned, 1/4 cup Pickled Jalapeno juice, 1/4 cup Cilantro (roughly chopped), 3 Tbsp Sugar, and 2 tsp Salt
3. When your vegetables have cooled, add the roasted Tomatillos and Onions. Blend until it has reached your desire level of chunkiness.
4. Divide into jars, but let cool completely before sealing and placing in the refrigerator. For best flavor, let it sit in the fridge for at least 2-3 hours, Enjoy!

Created using The Recipes Generator