TOMATILLO PINEAPPLE SALSA
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
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
GRILLED MARINATED SKIRT STEAK TACOS WITH PINEAPPLE SALSA AND TOMATILLO SAUCE
Provided by Food Network
Time 5h15m
Yield 12 tacos
Number Of Ingredients 26
Steps:
- Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
- Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
- Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
- Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
- Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
- Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
- Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.
- Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl.
ROASTED TOMATILLO SALSA
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
- Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
- Serve with chips or as a salsa for tacos and burritos.
ROASTED TOMATILLO AND APPLE SALSA
Steps:
- Preheat the oven to 350 degrees F. Place the tomatillos, apples, garlic, jalapenos and onion on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature.
- Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper.
PINEAPPLE TOMATILLO SALSA
A delicious, easy-to-prepare fruit salsa. Serve with whole grain tortilla chips.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Mix tomatillos, pineapple, cilantro, lime juice, and salt together in a bowl.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.8 g, Fat 0.6 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 302.3 mg, Sugar 6.2 g
TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
GRILLED TOMATILLO AND PINEAPPLE SALSA
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
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.
ROASTED TOMATILLO AND GARLIC SALSA
Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.
Provided by SairajB
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 40m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
- Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Nutrition Facts : Calories 12.7 calories, Carbohydrate 2.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2 mg, Sugar 1 g
TOMATILLO SALSA
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.
Provided by Barb G.
Categories Sauces
Time 1h20m
Yield 6 Pints
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
- Reduce heat.
- Simmer 20 minutes.
- Ladle into pint jars.
- Leave 1/2 inch head space.
- Adjust lids, process in a hot water bath for 20 minutes.
- Be sure to wear gloves when chopping peppers as they will burn fingers.
- Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
- I use a food processor for chopping.
- If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
PINEAPPLE TOMATILLO SALSA
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
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
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
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
TOMATILLO-PINEAPPLE SALSA
Perfect for the summer, by Sue Torres from "The Hot Latin Diet". This recipe is simple and delicious. Serve with fish, chicken or beef.
Provided by JoJoStar
Categories South American
Time 1h10m
Yield 2 1/4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine jicama, red onion, pineapple, and tomatillos.
- Stir in the cilantro, lime juice, habanero, salt and pepper.
- Add oil and stir until well coated.
- Let sit for an hour at room temperature and add additional seasoning if necessary.
- Or cover and refrigerate for up to 3 days.
Nutrition Facts : Calories 94.7, Fat 7.2, SaturatedFat 1, Sodium 583.6, Carbohydrate 8.2, Fiber 1.7, Sugar 4.3, Protein 0.8
CHIPOTLE, TOMATILLO AND PINEAPPLE SALSA
Provided by Molly O'Neill
Categories easy, condiments
Time 1h
Yield 2 1/4 cups
Number Of Ingredients 5
Steps:
- Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 573 milligrams, Sugar 7 grams
GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE
Provided by Charlie Jones
Categories Fish Fruit Vegetable Quick & Easy Backyard BBQ Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
- Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.
EASY TOMATILLO SALSA
This avocado-tomatillo salsa is great on street tacos, as a salad dressing, or as a sauce on the side with some nice grilled fish. Really, it is a versatile sauce that can be used alongside any Mexican dinner.
Provided by Nahum and Brandi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
- Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.5 g, Cholesterol 1.1 mg, Fat 5.7 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 30.1 mg, Sugar 1.2 g
TOMATILLO SALSA
Although I cut down the heat of the chilies in this version, the original of this recipe came from the 2004 Healthy Latino-Recipes Made with Love.
Provided by Sydney Mike
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine all ingredients.
- Serve immediately with eggs, quesadillas (or other dish), OR cover & refrigerate up to 3 days.
Nutrition Facts : Calories 40.8, Fat 1.1, SaturatedFat 0.1, Sodium 99.3, Carbohydrate 7.9, Fiber 2.3, Sugar 5, Protein 1.2
People also searched
More about "tomatillo pineapple salsa recipes"
FRESH & EASY TOMATILLO PINEAPPLE SALSA RECIPE
From recipes.sparkpeople.com
ROASTED TOMATILLO AND MANGO-PINEAPPLE SALSA
From fosteringthegoodlife.com
TOMATILLO SALSA - BETTER HOMES & GARDENS
From bhg.com
FRESH TOMATO PINEAPPLE SALSA YOU JUST CAN'T STOP EATING
From hearthandvine.com
THE 25 BEST TOMATILLO RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
PINEAPPLE SALSA RECIPE (QUICK & EASY!) - WHOLESOME YUM
From wholesomeyum.com
PINEAPPLE TOMATILLO SALSA — THE FLOURED COUNTERTOP
From theflouredcountertop.com
PINEAPPLE TOMATILLO SALSA - MEXICAN RECIPES
From fooddiez.com
10 TANGY TOMATILLO SALSAS | FOOD & WINE
From foodandwine.com
SPICY TOMATILLO AND PINEAPPLE SALSA | COOK'S ILLUSTRATED
From cooksillustrated.com
TOMATILLO PINEAPPLE SALSA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRESH TOMATO SALSA WITH PINEAPPLE • SIMPLE FOOD AFFAIR
From simplefoodaffair.com
ROASTED TOMATO AND TOMATILLO SALSA - THE DAILY MEAL
From thedailymeal.com
PINEAPPLE TOMATILLOS – CRAZY FOR GARDENING
From crazyforgardening.com
RICK BAYLESSSMOKY TOMATILLO-PINEAPPLE SALSA - RICK BAYLESS
From rickbayless.com
ROASTED TOMATILLO AND PINEAPPLE SALSA VERDE (LOW FODMAP)
From ibsgamechanger.com
ABUELOS TOMATILLO PINEAPPLE SALSA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PINEAPPLE SALSA - HOUSE OF YUMM
From houseofyumm.com
PINEAPPLE TOMATILLO SALSA - EIGHTEEN25
From eighteen25.com
ABUELOS PINEAPPLE SALSA RECIPE - THERESCIPES.INFO
From therecipes.info
HABANERO SALSA RECIPE WITH TOMATILLOS - TOO DUMB BINNACLE GALLERY …
From glanfinpeju.blogspot.com
GRILLED TOMATILLO AND PINEAPPLE SALSA - MEXICAN RECIPES
From fooddiez.com
SMOKED PINEAPPLE AND TOMATILLO SALSA – RECIPE - HERBIVORACIOUS
From herbivoracious.com
ROASTED PINEAPPLE TOMATILLO SALSA | 24BITE® RECIPES
From 24bite.com
TOMATILLO PINEAPPLE SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
PINEAPPLE TOMATILLOS-DELICIOUS!!! - FOSTER-HILL-FARM
From fosterhillfarmandgarden.com
TOMATILLO- PINEAPPLE SALSA – RECIPES COLLECTION
From recipescollection.org
HOMEMADE SALSA VERDE WITH PINEAPPLE - RETURN TO THE KITCHEN
From returntothekitchen.com
MEXICAN SALSAS | MEXICAN SAUCES | MOE'S SOUTHWEST GRILL
From moes.com
TOMATILLO PINEAPPLE SALSA | WHOLE FOODS CO•OP
From wholefoods.coop
ABUELO'S COPYCAT FRESH TOMATILLO SALSA - THE CHUNKY CHEF
From thechunkychef.com
ROASTED TOMATILLO AND PINEAPPLE SALSA RECIPE - STYLE ME PRETTY
From stylemepretty.com
You'll also love