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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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Salsa can be refrigerated in an airtight container up to 3 days.

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