1 Pound Tomatillos 1/2 Pineapple, small size 3 Cloves Garlic 3 Green Onions 1 Serrano Pepper, more if needed 1 Cup Cilantro 3 Tbs. Lime or Lemon Juice 1 Tbs. Ground Cumin 1 tsp. Salt 1/4 Cup Water or Any Kind Of Stock, if needed 1/2 Onion
Peel the thin skin off of the tomatillos.
Rinse and dry each tomatillo.
Cut both ends off of the pineapple.
Use a knife to slice away the skin.
Cut the pineapple in half.
Use only one half for this recipe
Use your knife to remove the core and then slice the pineapple thin.
Peel the garlic.
Trim, rinse and dry the green onion.
Cut one serrano pepper in half.
Save the other serrano pepper for later.
Place tomatillos, sliced pineapple, green onions, garlic and cut serrano onto a sheet pan.
Place pan on a top shelf under a hot broiler.
Broil ingredients for about 10 minutes.
The idea is to get a little char in the ingredients.
You need to check the pan from time to time as they cook.
Note: You can also cook the ingredients outside on the bbq.
This is a great option for the summertime.
Remove the pan from the broiler and let cool for about a half hour.
You can gather and prepare the remaining ingredients as the pan cools.
Rinse and dry the cilantro.
Squeeze the lime juice.
I used vegetable stock in this recipe.
Place cooled ingredients from the pan into a blender.
Add cilantro, lime, cumin, salt and stock.
Puree the ingredients together.
Pour blended ingredients into a bowl.
Mince the half onion and mix into the sauce.
Taste salsa to see if it needs more heat.
Mince the serrano pepper if needed; add to bowl.
Salsa is now ready to enjoy.
New Taste Thinking:
This light, healthy salsa can add big flavor to almost any dish. Try it on top of a grain like brown rice or quinoa. You can also use it as a garnish for broiled seafood, pork or beef. I like it best on top of this Pollo Asada recipe.
