Yellow Salsa

DavidHusky

1-1.5 LB tomatillos, husked, rinsed, and halved
1 whole pineapple, cut into thin slabs
1 tbsp olive oil
1 red onion, finely diced
0.5-1 cup cilantro, finely chopped (to taste)
juice from 1 lime
spicy pepper or hot sauce to taste (i used chipotles in adobo)
salt, pepper, and cumin to taste

Toss the tomatillo halves and pineapple slabs in olive oil and place on a cookie sheet. Set the oven on broil and put the cookie sheet on the top rack. Keep an eye on the tomatillos. Take the tomatillos out when they have gotten soft and/or brown (~5 minutes). Take the pineapple out when it's sugar has caramelized.

Put the tomatillos in a blender/food processor with the spicy pepper and pulse until chunky (don't go too long or it will get liquidy). Dice up the slabs of pineapple into small chunks and mix in a bowl with the tomatillo mixture. Add in the red onion, cilantro and cumin/salt/pepper if desired. Squeeze the lime juice into the bowl and mix thoroughly. Refrigerate for at least a few hours before serving.

This goes really well with chicken or fish tacos/fajitas or just plain chips. It is also great as a salad dressing if you add an extra lime (gives it a bit more of a "vinaigrette-y" taste and makes it a bit more liquidy) and blend the tomatillos longer. If you want a smokey flavor, grill the tomatillos/pineapple instead of broiling them.

A half cup of it is about:
37 cal 7 carbs 1g protein 1g fat 10mg sodium 1g fiber
without any extra salt added. Would be lower with no oil.