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.
- Serves: 3 persons
- 1pound tomatillos (about 6 medium)
- 6Padrón peppers (or use shishito peppers), stems removed
- 1tablespoon olive oil
- 1cup diced pineapple
- 1hot paper lantern pepper (or use a habanero pepper), stem removed
- 2cloves garlic, smashed
- 1teaspoon dried oregano
- ½teaspoon salt, more to taste
- 1cup diced onion
- ½cup fresh cilantro, finely chopped
- Juice of 1 lime
Step 1Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.
Step 2Set 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.
Step 3Once 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.
Step 4Stir in onion, cilantro and lime juice. Season with salt to taste.