Pineapple Tomatillo Salsa
The versatility of Pineapple Tomatillo Salsa is a testament to its culinary charm. Whether served as a refreshing dip with tortilla chips, a vibrant topping for grilled meats and seafood, or a zingy accompaniment to tacos and burritos, this salsa's potential knows no bounds.
Ingredients
For the Pineapple Tomatillo Salsa:
- 1 cup pineapple tomatillos, husk removed
- 1/2 cup red onion
- 1/3 cup roasted tomatoes
- 1 medium lime, juiced
- 1/4 cup finely chopped jalapeno, seeds removed
- 1/4 cup fresh cilantro leaves
- 1/4 tsp sea salt
For the Roasted Tomatoes:
- 1 pint cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp minced garlic
- Salt and pepper to taste
Directions
For the Roasted Tomatoes:
STEP 1
Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
STEP 2
Place the cherry tomatoes in a single layer on the sheet pan.
STEP 3
Drizzle the oil over the tomatoes and toss to coat evenly.
STEP 4
Bake for 25 minutes.
STEP 5
Remove from heat and set aside.
For the Pineapple Tomatillo Salsa:
STEP 1
Combine all ingredients in your food processor and pulse to combine.
STEP 2
Chill prior to serving for flavors to combine.
Recipe Note
Place leftover salsa in an airtight container. It will keep for about a week in the fridge.
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