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Introduction
While salsa verde has its roots in the vibrant cuisine of Mexico, this unique twist on the classic condiment takes inspiration from the tropical flavors of the Caribbean. The juicy pineapple, a beloved fruit in many island cultures, brings a refreshing sweetness that complements the zesty tomatillos and spicy jalapeños. Traditionally served alongside chips or as a topping for tacos and enchiladas, this pineapple salsa verde adds a burst of sunshine to any dish it graces. Imagine yourself lounging on a white sandy beach, the gentle ocean breeze carrying the tantalizing aroma of this tropical salsa as you savor each flavorful bite.
Ingredients
• 10 medium tomatillos, husks removed and tomatillos rinsed
• 1 large pineapple, peeled, cored, and cut into 1/2-inch chunks (about 2 cups)
• 2 jalapeño peppers, stemmed, seeded (if desired for less heat), and finely chopped
• 1/2 medium white onion, finely chopped (about 1/2 cup)
• 1 cup packed fresh cilantro leaves and tender stems, chopped
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin (optional)
Step 1:
Rinse the tomatillos under cool running water, removing any husks or stems. Pat them dry with a paper towel.
Step 2:
Peel, core, and cut the pineapple into 1/2-inch chunks, making sure to measure out 2 cups.
Step 3:
Remove the stems and seeds from the jalapeños (leave seeds in for more heat). Finely chop the jalapeños.
Step 4:
Finely chop the white onion, measuring out about 1/2 cup.
Step 5:
Chop the cilantro leaves and tender stems, measuring out 1 cup packed.
Step 6:
In a blender or food processor, combine the tomatillos, pineapple chunks, chopped jalapeños, onion, cilantro, lime juice, salt, and cumin (if using). Pulse or blend until the desired consistency is achieved, leaving some texture if preferred.
Q: Can I substitute the jalapeños with another type of pepper?
A: Yes, you can use serrano peppers or habaneros for more heat, or bell peppers for a mild version.
Q: Can I make this salsa ahead of time?
A: Yes, this salsa verde can be made a day or two in advance and stored in the refrigerator until ready to serve.
Q: How long does this salsa last in the fridge?
A: Properly stored in an airtight container, this salsa will keep for up to 5 days in the refrigerator.
• For a milder salsa, remove the seeds and membranes from the jalapeños before chopping.
• Feel free to adjust the amount of jalapeños or lime juice to suit your desired level of heat and tanginess.
• This recipe is naturally vegan, gluten-free, and dairy-free, making it suitable for various dietary restrictions.
• Consider using a sweeter pineapple variety, such as Maui Gold or Honey Gold, for an extra tropical burst of flavor.
• Leftovers will keep refrigerated in an airtight container for up to 5 days.
Serve the salsa verde with tortilla chips, grilled fish or chicken, or as a topping for tacos or burrito bowls.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Prepare all the ingredients before starting to blend the salsa for a smooth and efficient process.
- Adjust the amount of jalapeños and lime juice to suit your desired level of heat and tanginess.
- For a smoother salsa, blend the ingredients longer, or use a food processor instead of a blender.
- Taste and adjust seasoning with salt, lime juice, or cumin as needed after blending.
For a creamier texture, blend in 1/4 cup of avocado or Greek yogurt (for non-vegan). For a smoky flavor, roast the tomatillos, pineapple, and jalapeños before blending.
Pair this vibrant salsa verde with crisp white wines, such as Sauvignon Blanc or Pinot Grigio, or light Mexican beers like Corona or Modelo. It also complements grilled meats, tacos, and chips beautifully.
Best in spring and summer when tomatillos and pineapples are in peak season.
This recipe is naturally vegan, gluten-free, and dairy-free. However, it contains cilantro, which some people may be sensitive or allergic to.
