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Pineapple Salsa Verde
prep:
5 min
cook:
15 min
10 servings
US
original
metric
10 servings
US
original
metric
Ingredients
Directions
Ingredients
12 tomatillos, the smaller the better
4 jalapeños, stems removed
½ white onion
5 cloves garlic
½ cup pineapple
4 chiles de arbol
1 tsp Mexican Oregano
1 bunch cilantro
2 tsp salt
1 tsp black pepper
Water as needed
Get ingredients with
Directions
Directions
Ingredients
12 tomatillos, the smaller the better
4 jalapeños, stems removed
½ white onion
5 cloves garlic
½ cup pineapple
4 chiles de arbol
1 tsp Mexican Oregano
1 bunch cilantro
2 tsp salt
1 tsp black pepper
Water as needed
Get ingredients with
Step 1
Remove the husks from the tomatillos, rinse them well under warm water until they’re no longer sticky.
12 tomatillos, the smaller the better
Step 2
Add the tomatillos, onion, jalapeños, garlic cloves(in the peel) and pineapple to a baking sheet.
12 tomatillos, the smaller the better
4 jalapeños, stems removed
½ white onion
5 cloves garlic
½ cup pineapple
Step 3
Set your oven to high broil, cook the veggies for 3-4 minutes or until lightly charred, flip them over and cook again for another 2-3 minutes.
Step 4
Let cool slightly before adding all roasted ingredients to the blender. The garlic easily squeezes out of the skin after being roasted.
Step 5
Also add all of the Chiles de arbol, oregano, cilantro, salt, pepper. Add water a couple tablespoons at a time if needed to help blend. We don’t want a super runny salsa.
4 chiles de arbol
1 tsp Mexican Oregano
1 bunch cilantro
2 tsp salt
1 tsp black pepper
Water as needed
Step 6
Blend until combined & pour into serving dish.
Step 7
Serve with chips, tacos, grilled chicken, grilled fish, on a salad, etc.
Step 8
Enjoy 😋
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