Spicy Tomatillo and Pineapple Salsa
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes, plus 30 minutes standing
Yield
Serves 8 (Makes 2 cups)
Ingredients
6 small tomatillos (about 8 ounces), husked½ large pineapple, cut into ½-inch cubes (about 3 cups)1 chipotle chile en adobo, minced (about 1 teaspoon)1 teaspoon lime juice
Before You Begin
Be sure to use a ripe pineapple. Tomatillos are very tart—blanching softens their texture and their sour edge.
Instructions
- Bring 1 quart water to boil in small saucepan over high heat; boil tomatillos until skins start to pucker, about 5 minutes. With slotted spoon, remove tomatillos to bowl of ice water to stop cooking. When cool enough to handle, core tomatillos and cut into 1/2-inch cubes.
- Toss tomatillos, pineapple, chipotle chile, lime juice, and salt to taste in medium bowl. Cover and refrigerate at least 30 minutes to blend flavors.
Time
30 minutes, plus 30 minutes standingYield
Serves 8 (Makes 2 cups)Ingredients
6 small tomatillos (about 8 ounces), husked
½ large pineapple, cut into ½-inch cubes (about 3 cups)
1 chipotle chile en adobo, minced (about 1 teaspoon)
1 teaspoon lime juice
Test Kitchen Techniques
Ingredients
6 small tomatillos (about 8 ounces), husked
½ large pineapple, cut into ½-inch cubes (about 3 cups)
1 chipotle chile en adobo, minced (about 1 teaspoon)
1 teaspoon lime juice
Test Kitchen Techniques
Ingredients
6 small tomatillos (about 8 ounces), husked
½ large pineapple, cut into ½-inch cubes (about 3 cups)
1 chipotle chile en adobo, minced (about 1 teaspoon)
1 teaspoon lime juice
Test Kitchen Techniques
Why This Recipe Works
For a sweet-and-sour salsa recipe perfect with grilled chicken, we chose very ripe pineapples and blanched some tomatillos to soften their texture and their very sour edge.
Before You Begin
Be sure to use a ripe pineapple. Tomatillos are very tart—blanching softens their texture and their sour edge.
Instructions
- Bring 1 quart water to boil in small saucepan over high heat; boil tomatillos until skins start to pucker, about 5 minutes. With slotted spoon, remove tomatillos to bowl of ice water to stop cooking. When cool enough to handle, core tomatillos and cut into 1/2-inch cubes.
- Toss tomatillos, pineapple, chipotle chile, lime juice, and salt to taste in medium bowl. Cover and refrigerate at least 30 minutes to blend flavors.
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