Pineapple Tomatillo Salsa
  • 1 lb Tomatillos
  • 1 Large Pineapple
  • ¼ Medium Yellow Onion
  • ½ or Whole Jalapeno Pepper
  • ½ Bunch Cilantro , Stems Removed
  • 1 tsp Salt
  • 2 tsp sugar
  1. Turn your oven onto broil and move your rack to the top rung.
  2. Remove husks from tomatillos and place tomatillos, jalapeno and onions onto a baking sheet and broil for about 15-20 minutes or until somewhat charred and roasted.
  3. Cool for about 10 minutes.
  4. In the meantime, remove rind from the pineapple and cut into medium chunks.
  5. Cut the stem off the jalapeno and place it along with the tomatillos, onion, pineapple and cilantro into a food processor.
  6. Pulse until blended and add in salt and sugar. Blend till combined.
  7. Chill for two hours before serving.
  8. Store in an airtight container in the fridge for up to one week.
Recipe by Eighteen25 at