Roasted Tomatillo Pineapple Salsa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yields: about 2 cups
Ingredients
1 lb of tomatillos (6 or 7 medium sized tomatillos)
2 serrano peppers
2 cloves of garlic
1/2 tbsp olive oil
1/2 cup lightly packed cilantro leaves
1 tbsp fresh lime juice
1 tbsp pineapple juice
1 tsp salt
1/2 cup chopped pineapple
1/2 cup chopped white onion
Method
Set oven to broil. Coat peeled tomatillos, serrano peppers, and garlic cloves in olive oil on baking sheet. Broil about 5 minutes on each side or until tomatillos and peppers blister.
Combine all ingredients in food processor or blender and pulse until you reach desired consistently. I prefer chunkier salsa, but you could also blend until completely smooth.
From sweeterwithhoney.com