Pineapple Salsa. This blender salsa is loaded up with fresh pineapple, tomatillos, jalapeno, and cilantro. It’s bursting with a fresh, sweet and spicy flavor that is perfect when paired with chicken or fish.
1 pound tomatillos (husks removed and chopped into quarters)
1 jalapeno deseeded and membranes removed
1 cup diced pineapple
1/2 white onion roughly chopped
1–4.5 ounce diced green chiles
1/2 cup cilantro
juice from 1/2 a lime
1/2 teaspoon salt
1 cup water
Line a large baking sheet with foil. Spread the chopped tomatillos, jalapeno, pineapple, and onion on the baking sheet.
Place under the broiler and bake for about 10 minutes.
Remove from heat and allow to cool for a few minutes.
Add all ingredients to food processor and pulse for about 30 seconds until all ingredients are combined and no large chunks remain.
Store in a sealed container in the refrigerator. Serve cold. Can be stored for up to 2 weeks.
The water is to thin it out, use as much or as little as you need. Due to there not being ingredients that create a lot of juice such as regular salsa using red tomatoes, this recipe calls for water to thin it out. Once you blend the ingredients you will notice that the salsa is rather thick. Which makes it difficult to dip chips into. So add the water, as much as needed to get the consistency you prefer.
- Serving Size: 1
- Calories: 51
- Sugar: 6 g
- Carbohydrates: 11 g
- Protein: 1 g
Keywords: Salsa, pineapple, summer, fish, appetizer, snack,