ROASTED TOMATILLO SALSA
Steps:
- Preheat the oven to 450 degrees F.
- Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.
- Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired.
- Serve with chips or as a salsa for tacos and burritos.
GRILLED MARINATED SKIRT STEAK TACOS WITH PINEAPPLE SALSA AND TOMATILLO SAUCE
Provided by Food Network
Time 5h15m
Yield 12 tacos
Number Of Ingredients 26
Steps:
- Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
- Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
- Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
- Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
- Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
- Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
- Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.
- Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl.
TOMATILLO PINEAPPLE SALSA
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.
Provided by The New York Times
Categories condiments, side dish
Time 20m
Yield About 3 cups
Number Of Ingredients 11
Steps:
- Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.
- 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.
- Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.
- Stir in onion, cilantro and lime juice. Season with salt to taste.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 201 milligrams, Sugar 10 grams
PINEAPPLE TOMATILLO SALSA
A delicious, easy-to-prepare fruit salsa. Serve with whole grain tortilla chips.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Mix tomatillos, pineapple, cilantro, lime juice, and salt together in a bowl.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.8 g, Fat 0.6 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 302.3 mg, Sugar 6.2 g
PINEAPPLE TOMATILLO SALSA
Make and share this Pineapple Tomatillo Salsa recipe from Food.com.
Provided by TishT
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On a grill, griddle or cast iron pan, char tomatillos then char pineapple slices.
- Combine tomatillo, chipotle, cilantro and honey in a blender.
- Pulse until chunky.
- Transfer to a bowl.
- Dice pineapple and add to bowl along with onion and salt.
- Mix to combine.
- Chill or serve warm.
Nutrition Facts : Calories 87.1, Fat 0.9, SaturatedFat 0.1, Sodium 196.3, Carbohydrate 20.8, Fiber 2.5, Sugar 16.6, Protein 1.3
PINEAPPLE TOMATILLO SALSA
Pineapple brings this tomatillo to a tropical level. Ginger gives it a bite. Roasting is optional but does bring out the sugars bringing this salsa to an other level of goodness. Roasting just one side softens the top parts of the fruit and vegetables so some will puree very soft leaving other parts of the fruit firmer. Take note to taste your peppers for each has is own heat level depending on where they were grown. The lime I use for wonderful flavor in the salsa. I add the bottled lemon juice for flavor and acidity along with the vinegar so to be canned safely for long storage. This makes 24 jars so if you want you can make half mild and half spicy, Just don't add chili's till after jarring the first half add the chili's to the remaining salsa simmering till ready to jar. I keep my hot jars in the dish washer till ready to fill. Yes! This recipe can be cut in half! I made this amount because I wanted to preserve the last of my garden tomatillos.
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 24 1/2 pint jars, 100 serving(s)
Number Of Ingredients 14
Steps:
- Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper.
- Add 1/2 the tomatillos pulsing to puree. Add to pot when processor is full. Continue to puree the rest of the tomatillos, peppers, onions and pineapple. Do leave some chunks. Add all the ingredients to a large pot bring to a boil and cook over medium heat stirring to prevent burning and circulate the heat. Cook 10 minutes.
- Ladle hot salsa into hot jars leaving 1/4 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner with boiling water, cover and bring back to a boil.
- Process for 15 minutes in a boiling water canner.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
- Use in 1 year.
- Store opened jars in the refrigerator.
- Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.
PINEAPPLE SALSA
This easy Pineapple Salsa recipe is beautifully colorful, sweet, and versatile! I use it as a side dish, an appetizer, or a topping on tacos, chicken, pork, or even steak. Plus it's great for canning so you can enjoy it year-round!
Provided by Jillian - a Food, Folks and Fun original!
Categories Appetizer Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- n a large bowl add the pineapple, bell pepper, scallions, cilantro, and jalapeño and toss until combined.
- In a small bowl whisk together the lime juice, ginger, brown sugar, and salt and pepper until the sugar is dissolved. Stir this into the pineapple mixture until well coated. Chill for at least 30 minutes. Give the salsa a quick stir and then serve.
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Protein 0.6 g, Sodium 148 mg, Fiber 1.3 g, Sugar 8 g, ServingSize 1 serving
GRILLED TOMATILLO AND PINEAPPLE SALSA
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside.
- Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl.
- Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.
MAUI TACOS' FISH TACO WITH PINEAPPLE TOMATO SALSA
Steps:
- Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
- Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.
TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
TOMATILLO-PINEAPPLE SALSA
Perfect for the summer, by Sue Torres from "The Hot Latin Diet". This recipe is simple and delicious. Serve with fish, chicken or beef.
Provided by JoJoStar
Categories South American
Time 1h10m
Yield 2 1/4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine jicama, red onion, pineapple, and tomatillos.
- Stir in the cilantro, lime juice, habanero, salt and pepper.
- Add oil and stir until well coated.
- Let sit for an hour at room temperature and add additional seasoning if necessary.
- Or cover and refrigerate for up to 3 days.
Nutrition Facts : Calories 94.7, Fat 7.2, SaturatedFat 1, Sodium 583.6, Carbohydrate 8.2, Fiber 1.7, Sugar 4.3, Protein 0.8
GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE
Provided by Charlie Jones
Categories Fish Fruit Vegetable Quick & Easy Backyard BBQ Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
- Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.
CHIPOTLE, TOMATILLO AND PINEAPPLE SALSA
Provided by Molly O'Neill
Categories easy, condiments
Time 1h
Yield 2 1/4 cups
Number Of Ingredients 5
Steps:
- Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 573 milligrams, Sugar 7 grams
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- { "@type": "HowToSection", "name": "Pineapple Tomatillo Salsa", "itemListElement": [ { "@type": "HowToStep", "text": "Preheat oven to broil (usually about 550℉.", "name": "Preheat oven to broil (usually about 550℉.", "url": "https://24bite.com/roasted-pineapple-tomatillo-salsa/#wprm-recipe-10016-step-0-0" }, { "@type": "HowToStep", "text": "Prepare pineapple, jalapenos, tomatillos and onion as directed. Spray baking sheet with cooking spray and place all the fruit and vegetables flat on the sheet. Set aside.", "name": "Prepare pineapple, jalapenos, tomatillos and onion as directed. Spray baking sheet with cooking spray and place all the fruit and vegetables flat on the sheet. Set aside.", "url": "https://24bite.com/roasted-pineapple-tomatillo-salsa/#wprm-recipe-10016-step-0-1" }, { "@type": "HowToStep", "text": "While whole head of garlic is still in one piece, slice off the top to expose the tops of the cloves. Discard the top. Place the whole garlic head with top facing up on a piece
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- Thaw fish, if frozen. Preheat oven to 450°F. Line a shallow baking pan with foil; set aside. Rinse fish; pat dry with paper towels. Arrange fish in a single layer in the prepared baking pan. Sprinkle with salt and black pepper. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.
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- Preheat oven to the high broiler setting, place an oven rack on the top rung, and line a baking sheet with foil for easier cleanup, and add the tomatillos, whole garlic cloves, pineapple, and broil on high for 10 minutes.
- Remove the baking sheet from the oven, flip over all the ingredients, and return the baking sheet to the oven, and broil for an additional 5 minutes, or until gently charred. Tip - Keep a close eye on everything during this second round of broiling since broilers vary dramatically in their heat output and food can extremely quickly go from underdone to burnt when broiling anything.
- Remove the baking sheet from the oven, transfer the charred ingredients to the canister of a high speed blender or food processor, add the chipotle peppers, and blend on high speed very briefly or pulse a few times, until a chunky consistency is achieved.**
- Taste the salsa, add salt to taste, stir to combine, and serve. Salsa will keep airtight in the fridge for up to 1 week. I find the flavors of the salsa marry as time passes and the overall flavor profile improves with time.
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