Summer is all about the salsa! A seasonal accent that adds color and flavor to almost anything, salsas can come in a dazzling rainbow of colors, depending on the produce you choose. This Tropical Tomatillo Salsa brings together the sizzling heat of roasted jalapeño peppers and cayenne with the cooling sweetness of pineapple and mango. Tangy-tart tomatillos bridge the flavor gap between the two and add a little something extra.
Tomatillos are members of the nightshade family of vegetables, along with their cousin the tomato (eggplant, potatoes, and peppers are also considered nightshades). Not to be confused with green tomatoes, tomatillos are meatier and have a deeper, richer flavor. Sometimes called "husky tomatoes", tomatillos are surrounded by a leafy, papery husk, and when ready for harvest, they remain green. Peel off the paper husk and wash away the tacky residue, then add them raw to your favorite salsa or roast them first for a more mellow flavor.
Elevates your salsa this summer. You'll be glad you did.
Line a baking tray with parchment paper. Place tomatillos, jalapeño, bell pepper, and garlic on the baking tray. Turn oven broiler on “high” setting. Place the tray in the oven and broil until skins of the vegetables begin to blacken and char, about 5 minutes. Charring the vegetables will give a nice smokey flavor. Remove the tray from the oven and set aside to cool slightly. Peel off any large charred skin that is flaky. Alternatively, you can place vegetables on a hot grill.
Place the vegetables in the bowl of a food processor. Add remaining ingredients and pulse to combine. Don’t purée completely as the color and texture add visual appeal to the salsa. Taste and adjust seasonings. Serve immediately or chill before serving.
Line a baking tray with parchment paper. Place tomatillos, jalapeño, bell pepper, and garlic on the baking tray. Turn oven broiler on “high” setting. Place the tray in the oven and broil until skins of the vegetables begin to blacken and char, about 5 minutes. Charring the vegetables will give a nice smokey flavor. Remove the tray from the oven and set aside to cool slightly. Peel off any large charred skin that is flaky. Alternatively, you can place vegetables on a hot grill.
Place the vegetables in the bowl of a food processor. Add remaining ingredients and pulse to combine. Don’t purée completely as the color and texture add visual appeal to the salsa. Taste and adjust seasonings. Serve immediately or chill before serving.
