Ingredients

The following ingredients have 4 Servings
  • Fruit from half a pineapple (chopped)
  • 3 tomatillos
  • 2 habanero peppers
  • 2 jalapeno peppers
  • 3 tablespoons fresh chopped cilantro
  • Juice from 1 lime
  • Salt to taste

Instruction

  • First, slice in half your peeled and rinsed tomatillos, jalapenos and habanero peppers. Set them onto a lightly oiled baking sheet.
  • Slice open the pineapple. Remove the skin and core from half of the pineapple (save the rest for another use) and slice it into 3/4 inch slices. Spread them out on a lightly oiled baking sheet.
  • Bake both sheets at 400 degrees F for 25-30 minutes, or until the the pepper and tomatillo skins char, bubble up and loosen. You can peel and the skins if you'd like. The pineapple will have a slight char to them when roasted.
  • Next, add all of the roasted ingredients to a food processor, along with lime juice, cilantro and a bit of salt.
  • Process it all until the salsa is nice and smooth.
  • Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle. Can be served right away.