Time 20m Yield About 3 cups Number Of Ingredients 11 Steps:
Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers. Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes. Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour. Stir in onion, cilantro and lime juice. Season with salt to taste.
Time 1h15m Yield 24 1/2 pint jars, 100 serving(s) Number Of Ingredients 14 Steps:
Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper. 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. Ladle hot salsa into hot jars leaving 1/4 inch head space. Wipe rims, center lids and screw on band to fingertip tight. Place jars in canner with boiling water, cover and bring back to a boil. Process for 15 minutes in a boiling water canner. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store. Use in 1 year. Store opened jars in the refrigerator. Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.
Time 30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
On a grill, griddle or cast iron pan, char tomatillos then char pineapple slices. Combine tomatillo, chipotle, cilantro and honey in a blender. Pulse until chunky. Transfer to a bowl. Dice pineapple and add to bowl along with onion and salt. Mix to combine. Chill or serve warm.
Time P1DT25m Number Of Ingredients 24 Steps:
Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa. Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.
Time 15m Yield 4 Number Of Ingredients 5 Steps:
Mix tomatillos, pineapple, cilantro, lime juice, and salt together in a bowl.
Time 1h Yield 2 1/4 cups Number Of Ingredients 5 Steps:
Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt. Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.
Yield Makes about 2 1/2 cups Number Of Ingredients 8 Steps:
Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside. Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl. Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.
