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

Time 20m

Yield About 3 cups

Number Of Ingredients 11

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

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