Tomatillo Pineapple Salsa

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.
  • Total:
  • Serves: 3 persons



  1. Step 1

    Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    Stir in onion, cilantro and lime juice. Season with salt to taste.