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).
Had this salsa at a restaurant in arkansas and so glad I found it online. So good. Thank you for sharing
ReplyDeleteThe tomatillos in our store looked crappy so it got me thinking.... Sala Verde....which is made with the same vege. And it turned out great, didn’t need to add any additional heat.
ReplyDelete