Salsa de Tomatillo y Piña
Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood. See the recipe »
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Saucepan
- Skillet
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Paring knife
- Wooden spoon
- Peeler
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1 lb. tomatillos, husked and rinsed
- 3 jalapeños, stemmed
- 4 tbsp. unsalted butter
- 1 lb. chopped fresh pineapple
- 1 tsp. cumin seeds
- 1 stick Mexican cinnamon, crushed
- 1 tart apple, peeled, cored, and roughly chopped
- 2 cloves garlic, peeled
- 2 tbsp. olive oil
- 1⁄4 cup passion fruit juice
- 1 tbsp. apple cider vinegar
- 1 tbsp. sugar
- Kosher salt, to taste
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