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).



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