I was intrigued by tomatillos when I first saw them at my local whole foods. I'd heard of them before, they sounded similar to tomatoes so I assumed they were in the same family, but I never actually tasted them or knew what to do with them! A few months ago, I bought them for the first time, roasted them in the oven, diced them, and tossed them with lime juice and cilantro. I was nearing the end of my first Whole30 challenge, before I really started to get creative with my meals, and I wanted to change up a not so exciting taco salad that I frequented. It turned out great, they're such simple fruit to work with and they add a nice flavor to whatever you have them with. When I first tested this salsa recipe, paired with stuffed poblano peppers, something wasn't quite right, the taste wasn't what I was expecting I had initially made this salsa with three serrano chiles and a jalapeño, I thought it had an okay kick to it––my dad told me his face was burning. Later on, I ended up going to buy more tomatillos to rework the recipe and get the flavors right. After over an hour of playing with the ingredients and having my family taste test, I was able to bring this salsa to a nice balance of heat and sweet that works perfectly my stuffed peppers!
Prep Time: 10 min Cook Time: 15 min Total Time: 20 min Yield: 1½ cups
12 tomatillos, husks removed
½ cup vidalia onion
4 ½-inch pineapple rounds
2 tsp honey
1 serrano chili
Preheat oven to 450 degrees F.
Rinse the tomatillos under warm water to remove their stickiness. Then, place them and the chili on a baking sheet and bake for 15 minutes or until their skins begin to blister.
Pour tomatillos, chili, and all other ingredients into a food processor or blender, blend until smooth, and set aside. You could also try letting the tomatillos and chili cool, finely chopping them along with the onion and pineapple, then tossing with the honey––for a chunkier salsa.