Monday, October 28, 2013
Pineapple Salsa Verde
This weekend Jim and I ate at Abuelo's, the chain Mexican restaurant. Since the last time I'd been there, they had changed one of their salsas and it was so good and refreshing. I did some searches trying to find a copycat recipe, but ended up combining several different recipes.
It's quite quick and simple and easy to adjust to your tastes. I used a half of a small poblano pepper because we're more sensitive to heat, but you could bump it up a bit using a jalapeno or serrano pepper instead. Also, my personal preference is to go a bit lighter on the cilantro.
This would be especially nice during summer. I think I'll also try it with some grilled fish or salmon and some kind of Tex-Mex side dish or a chicken taco salad. A nice, refreshing change from traditional red salsa.
PINEAPPLE SALSA VERDE (makes about 2 1/2 cups)
1/2 pound fresh tomatillos (about 4 medium), husked, rinsed, and quartered
1/2 oz fresh chili pepper, your choice, depends on level of heat you prefer
1/2 large white onion, cut into large chunks
8 oz can pineapple tidbits, drained
1-2 Tbsp fresh cilantro
1/4 tsp salt
Juice of 1/2 of a lime
Combine tomatillos, chilies, onion, and pineapple in the bowl of a food processor fitted with the chopping blade.
Pulse until coarsely chopped. Add cilantro, salt, and lime juice and pulse until desired texture (it will be runny).