Pineapple Tomatillo Salsa Recipe

Name: Pineapple Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 garlic cloves, roasted; 1/2 ounce fresh ginger, peeled diced (optional); 2 bell peppers, yellow and green, roasted; 2 lbs sliced pineapple, roasted; 2 large sweet onions, roasted; 1 ghost pepper, roasted or 3 habaneros, roasted to taste; 4 limes, zest and meat; 1/2 cup bottled lemon juice; 1/2 cup white vinegar; 1 tablespoon salt; 1 teaspoon ground cumin; 1 1 bunch basil (a mix of all three is yummy) or 1 bunch parsley (a mix of all three is yummy); 7 lbs roasted tomatillos; 1 tablespoon brown sugar (optional)

Servings: persons

10 garlic cloves, roasted
1/2 ounce fresh ginger, peeled diced (optional)
2 bell peppers, yellow and green, roasted
2 lbs sliced pineapple, roasted
2 large sweet onions, roasted
1 ghost pepper, roasted or 3 habaneros, roasted to taste
4 limes, zest and meat
1/2 cup bottled lemon juice
1/2 cup white vinegar
1 tablespoon salt
1 teaspoon ground cumin
1 1 bunch basil (a mix of all three is yummy) or 1 bunch parsley (a mix of all three is yummy)
7 lbs roasted tomatillos
1 tablespoon brown sugar (optional)

1
Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper.
2
Add 1/2 the tomatillos pulsing to puree. Add to pot when processor is full. Continue to puree the rest of the tomatillos, peppers, onions and pineapple. Do leave some chunks. Add all the ingredients to a large pot bring to a boil and cook over medium heat stirring to prevent burning and circulate the heat. Cook 10 minutes.
3
Ladle hot salsa into hot jars leaving 1/4 inch head space.
4
Wipe rims, center lids and screw on band to fingertip tight.
5
Place jars in canner with boiling water, cover and bring back to a boil.
6
Process for 15 minutes in a boiling water canner.
7
Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
8
Use in 1 year.
9
Store opened jars in the refrigerator.
10
Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.

604

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 garlic cloves, roasted, 1/2 ounce fresh ginger, peeled diced (optional), 2 bell peppers, yellow and green, roasted, 2 lbs sliced pineapple, roasted, and more.

Yes, Pineapple Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pineapple Tomatillo Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions