Tomatillo Pineapple Salsa

Recipe from Eduardo Rivera

Adapted by The New York Times

Tomatillo Pineapple Salsa
Suzy Allman for The New York Times
Total Time
20 minutes, plus chilling
Rating
5(163)
Comments
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This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour. —The New York Times

Featured in: Growing Organics 'Sin Fronteras'

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Ingredients

Yield:About 3 cups
  • 1pound tomatillos (about 6 medium)
  • 6Padrón peppers (or use shishito peppers), stems removed
  • 1tablespoon olive oil
  • 1cup diced pineapple
  • 1hot paper lantern pepper (or use a habanero pepper), stem removed
  • 2cloves garlic, smashed
  • 1teaspoon dried oregano
  • ½teaspoon salt, more to taste
  • 1cup diced onion
  • ½cup fresh cilantro, finely chopped
  • Juice of 1 lime
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

97 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 2 grams protein; 200 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.

  2. Step 2

    Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.

  3. Step 3

    Once charred, transfer the contents of the skillet to a blender or food processor and add ½ cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.

  4. Step 4

    Stir in onion, cilantro and lime juice. Season with salt to taste.

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Ratings

5 out of 5
163 user ratings
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Comments

Lynne

Is there an East Coast substitute for the fresh padron or shishito peppers?

Justin

It would change the flavor up a bit, but I don't see a reason why poblanos wouldn't work really well in this. They're awesome with tomatillo and pineapple, especially if everything has a little char. Maybe just 3-4 of them depending on size as opposed to the 6?

David Look

If you Google "substitute for padron peppers" you will find many options.

Patrick W.

Substituted Shishito for the Padron and Serrano for the habanero, and could not believe how amazing this salsa was. Did briefly deglaze the pan with lime juice before blending, which I would do every time to get that delicious char into the salsa.

Jessica

Made without cilantro and the paper lantern pepper, was still amazing. Only slightly spicy.

Me

Got a second place finish in a chili cook off with this one! One mod - adding some leftover pineapple minced or chunked up at the end with the cilantro and onion adds some nice extra sweetness if desired!

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Credits

Adapted from Eduardo Rivera

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