Over several years, I’ve experimented with a number of variations on Salsa Verde. This one is my all-time favorite. It even garnered a mention in my book, Thrill Ride, and is named after one of the characters, Cassie, who has a passion for cooking.
Hope you love it as much as I do.
Cassie's Roasted Pineapple Tomatillo Salsa
Cassandra (“Cassie”) Edwards’ is a character in my novel, Thrill Ride. This salsa is named after Cassie because it makes an appearance during a cooking competition in the book.
Author: Pinot & Pie
- 2 lbs. tomatillos, fresh
- 1-2 jalapenos, fresh
- 1 onion, preferably a sweet onion
- 4 oz. pineapple, fresh
- 2 oz. fresh cilantro (1/2 a bunch)
- juice of ½ a lime
- Tortilla chips
- Place the top oven rack 4-5 inches from the broiler.
- Preheat the oven on broil.
- Remove the husks and wash the tomatillos. Leave them whole.
- Quarter and peel the onion.
- Place the whole tomatillos, quartered onion, whole jalapenos, and pineapple on a large baking sheet.
- Place the baking sheet on the top oven rack below the broiler. Watch for dark spots to appear. Using tongs, turn the tomatillos, onions, jalapenos, and pineapple every 4-7 minutes until all sides are browned. They should be ready in about 20-21 minutes.
- Remove the baking sheet from the oven and set the jalapenos aside. Be careful not to spill the liquid.
- Place the tomatillos, onions, pineapple, and liquid in a food processor. Pulse until coarsely blended.
- Add the cilantro and the juice of ½ a lime. Pulse to blend.
- Slice a small piece from the center of the jalapeno and taste it to determine how spicy it is. Depending on the spice level, add a ½ to 1 jalapeno to the food processor. Pulse the food processor to blend. Taste the salsa and add more jalapeno, if desired, until it reaches the desired level of spice.
- Enjoy the salsa with tortilla chips or serve over enchiladas!
Shortcuts: If you don't need a whole pineapple, you can purchase a small quantity of pre-cut pineapple in the produce department.