One fateful evening a few weeks ago, I found in my possession the following: a pineapple, some tomatillos, and a red onion. I had some forbidden black rice risotto bubbling on the stove… and something told me to put salsa on my risotto? (And she calls herself a cook?!) I don’t have much of an explanation for that. But the ending of that story? It was delicious! I whipped up this caramelized pineapple and tomatillo salsa for the first time, and it is definitely going to be a staple in my repertoire, and I have already made it a few times since.
I had a department formal event this past Friday, and I thought this grown-up salsa would be a nice addition. Turns out everyone in attendance agreed.
Now the salsa. When little M’s boyfriend, chef P, was here in the fall, he made this grilled pineapple. And ever since I have been wanting to so something savory with pineapple, extra points if it involved broiling/grilling. Well since I was making up this salsa, I decided it was going to be caramelized pineapple and tomatillo salsa. So there.
Broiling the pineapple caramelizes the sugar on the outside and gives it this awesome flavor, and with a salsa verde backdrop? This one is a winner. It hits legit ever major delicious taste group: It has some spice from the jalapeño, some zip from the lime, some sweet from the pineapple, some tart from the tomatillo, and cooled down by cilantro. I dunno about you reading this, but as I am typing this… I am pretty convinced.
I’m also pretty sure it is entirely acceptable to eat a bowl of this for a meal. I mean, the ingredients are 100% fruits and vegetables. As an aside, sitting on the floor and eating entire jars of salsa/bags of tostitos with my roommate is one of my favorite memories from college.
- 1 pineapple
- 1/2 pound tomatillos, husked and halved
- olive oil
- 1 red onion, finely chopped
- 1/2 cup chopped cilantro
- 1 jalapeño, finely minced
- Juice from 2 limes
- salt and pepper
- Preheat the broiler.
- Break down the pineapple, and then slice thinly such that you have thin slabs of pineapple.
- Toss pineapple slabs and tomatillo halves in a drizzle of olive oil and lightly salt.
- Spread out on cookie tray and place under broiler.
- Broil for 5-10 minutes, or until the tomatillos are roasted and the pineapple is caramelized.
- Keep an eye on them! The tomatillos will brown first, so take them out then.
- In the meantime, chop up and combine all of the other ingredients.
- Once cooled, quickly pulse the tomatillos in the blender until it has a salsa verde consistency.
- Finely dice the caramelized pineapple.
- Combine all ingredients, and add salt and pepper to taste.
- Enjoy with some hint of lime tostitos :-)!
|I just had my nails done, so they had to make their way into a photo :-).|