This Homemade Salsa Verde with Pineapple is the perfect balance of sweet and spicy! Pair it with tacos, chips or anything you like salsa on. Here in South Florida the tomatillos are readily available in the grocery store so I decided to take advantage.
The best part about this salsa not being too spicy is that the kids can enjoy it too! If you prefer your salsa on the spicier side then you can just double up on the jalapenos!
What ingredients are in salsa verde?
This recipe only needs 6 ingredients and a quick trip to the produce section:
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How to make Homemade Salsa Verde with Pineapple
The first step to make this salsa verde is to remove the husks from the tomatillos and wash them. Then, wash the jalapeno and cut off the stem. If you want to make it less spicy you can remove the seeds from the pepper. Place the tomatillos and jalapeno on a pan and broil them in the oven about 4 minutes on each side or until they are browning.
Once the tomatillos and jalapeno are roasted add them along with the cilantro, pineapple, garlic and salt into a food processor or blender. Blend for a minute then scrape the sides of the bowl and blend some more. Continue to blend until no large chunks remain.
Move the Salsa Verde into a dish and refrigerate at least 30 minutes before serving. The salsa will thicken slightly as it cools and the flavors are better when it is chilled. Salsa Verde can be kept in the refrigerator for about a week.
Looking for more salsa recipes? Be sure to try our Tropical Salsa, Three Bean Salsa, and Chickpea Salsa. If you are looking for appetizers, try our Cranberry Pecan Goat Cheese Log, Carrot Ginger Soup, Easy Beer Cheese Fondue, Whipped Feta Dip with Roasted Red Peppers, Warm Brussels Sprouts Caesar Salad, Black and Green Olive Tapenade, and Homemade Hummus.
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- 10 tomattillos
- 1 jalapeno
- 1 cup pineapple
- 1 tbsp chopped garlic
- handful of cilantro
- 1/2 tsp salt
- Heat oven to broil.
- Peel the husk off of the tomatillos and wash them.
- Wash jalapeno and cut off stem. If you don't like much heat in your salsa you can remove the seeds. The pineapple balances out the one jalapeno so if you like it spicy add another 1 or 2!
- Put tomatillos and jalapenos on pan and broil. Cook them for about 4 minutes on each side or until skin starts to brown. The tomatillos should be softened.
- In your food processor combine all of the ingredients and blend for 1 minute. Stop processor and scrape down the sides and blend again. Continue until no large pieces of tomatillo remain.
- Refrigerate the salsa for at least 30 minutes before serving. The salsa will thicken a little and is better tasting when cold.
To make your salsa verde more spicy add an extra jalapeno or two!
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Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 149mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g