Best 7 Abuelos Pineapple Salsa Verde Recipes

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

TOMATILLO PINEAPPLE SALSA

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.

PINEAPPLE TOMATILLO SALSA

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

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.

FRESH PINEAPPLE SALSA

Steps:

• Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

PINEAPPLE TOMATILLO SALSA

Steps:

• Mix tomatillos, pineapple, cilantro, lime juice, and salt together in a bowl.