This post is a request from mi amiga Allison. She was over at the house a week or so ago. I was whipping up some snacks for us to eat, this being one of them. She asked me to do a post on this, because she liked it so much.
It is a fresh, tasty appetizer you could bring to a party. You could also serve as a relish for your tacos. Or, even bigger idea, host a Cinco de Mayo fiesta and serve it there!
Here’s what you need, including another lime and fresh cilantro, salt and pepper.
Start with a ripe tomatillo. It should be soft, not hard. Remember to remove the papery skin off before washing it. Mince this and add to a bowl. It should be about 1/2 cup.Then finely chop your pepper and purple onion. Add 1/2 cup of each to the bowl.Next, remove outer covering of pineapple. Cut fruit off of core. Finely chop 1 1/2 cups of the pineapple. Add to the bowl.Cut the jalapeño in half. Remove seeds and veins. Finely chop and add to the bowl.Chop about 1/4 cup of cilantro (depending on your taste) and add to bowl. Squeeze two limes and add 1 tsp. salt and freshly ground pepper. You can add more/less salt, depending on how salty your chips are. Stir well. Let sit for at least 15 minutes. Stir again before serving. Serve with your favorite chips. Recipe:
1 tomatillo, husk removed, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup purple onion, finely chopped
1 jalapeno, deseeded and deveined, finely chopped
1 1/2 cups finely chopped fresh pineapple
1/2 cup fresh cilantro, finely chopped
juice of 2 limes
1 tsp. salt (or salt to taste)
freshly ground pepper
Put all ingredients in a bowl and stir well. Let sit for at least 15 minutes to marry the flavors. Stir again before serving with your favorite chips.