There is a Mexican restaurant here in town that serves this lovely salsa. It’s a green salsa, but unlike most green salsa, this one had a sweet flavor to it. I talked to our server about what was in it. Among using tomatillos it uses pineapples and ginger. It has a great robust flavor and I’ve come up with a recipe that matches it pretty closely.
1 lb. fresh tomatillos, husked, rinsed and quartered
1/2 oz fresh seeded cerano peppers
1/2 large white onion, cut into large chunks
6 oz fresh pineapple, cut into chunks
1/4 cup fresh cilantro
1/3 teaspoon salt
1 teaspoon garlic
1 teaspoon ginger
Juice of half a lime
Step 1: Combine tomatillos, peppers, onion and pineapple in the bowl of a food processor fitted with the chopping blade (or a blender)
Step 2: Pulse until coarsely chopped.
Step 3: Add cilantro, salt and lime juice and pulse until desired texture (it’s going to be a little liquid).
Yields 11 1/2 cup serving. Makes about 5 1/2 cups.