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Grilled Salsa Verde

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This grilled salsa verde is not your average salsa verde. Grilled tomatillos, pasilla peppers and jalapeño with added sweetness from pineapple. This  is a salsa so full of flavor you'll find it hard to put down the tortilla chips.
Course Appetizers
Cuisine Mexican
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 4 -6
Calories 30
Author Janette

Ingredients

  • 2 pasilla peppers
  • 6 medium tomatillos husks removed, rinsed cut into quarters
  • 1 medium jalapeño
  • ½ cup fresh cilantro
  • 1 small can crushed pineapple
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  • Preheat outdoor grill.
  • Grill the pasilla peppers and jalapeño until the skin is blackened.
  • Put the roasted peppers in a glass bowl and cover with plastic wrap for 30 minutes.
  • Grill the tomatillos for 3 minutes per side , set them aside.
  • When the peppers are cooled, using a paper towel rub them to remove the skin and roughly chop.
  • Add all the ingredients to a blender and blend until puréed.

Nutrition

Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 148mg | Fiber: 2g | Sugar: 3g