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.
- Yield: Makes about 2 1/2 cups
Source: Martha Stewart Living, July 2006
- 1 pound tomatillos, husked and halved
- 2 slices pineapple (each about 6 inches long and 1/2 inch thick)
- 3 fresh serrano chiles, stemmed
- 1 garlic clove
- 1/2 teaspoon coarse salt
- 1 tablespoon honey
- 1/2 cup loosely packed fresh cilantro, finely chopped
- 1 tablespoon finely chopped white onion
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.