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Pineapple Tomatillo Salsa Recipe

Elevate your taste buds with this vibrant Pineapple Tomatillo Salsa! Sweet pineapple dances with tangy tomatillos, a fiery kick from ginger and chilies, and a zesty lime finish. Roasting (optional!) intensifies the flavors, creating a depth that's simply unforgettable. This recipe yields 24 jars of delicious salsa, perfect for sharing or stocking your pantry. Learn how to easily adjust the spice level to your preference, and enjoy the convenience of a make-ahead recipe ideal for canning. Get ready for a taste of the tropics!

Prep Time 30 mins
Cook Time 75 mins
Calories 18.3 kcal
Protein 0g
Rating 0.0 (1 Reviews)
Pineapple Tomatillo Salsa 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Tomatillo Salsa

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How to Make Pineapple Tomatillo Salsa

  1. Preheat oven to 400°F (200°C) if roasting. Halve tomatillos and bell peppers; roast cut-side down for 20-25 minutes, or until softened.
  2. While produce roasts, prepare the garlic-ginger paste: Combine 6 cloves garlic, 2 inches ginger, zest and juice of 2 limes, 1 chipotle pepper in adobo sauce (minced), and 1/4 teaspoon ghost pepper flakes (or more, to taste) in a food processor. Process until finely minced.
  3. Add 1 cup roasted tomatillos to the food processor and pulse until coarsely pureed. Transfer to a large pot.
  4. Repeat steps 2-3 with remaining roasted tomatillos, adding 1 chopped red onion (1 cup) and 2 cups of chopped pineapple.
  5. Leave some larger chunks for texture.
  6. Add 1/2 cup white vinegar, 1/4 cup bottled lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot with the pureed mixture.
  7. Bring the mixture to a boil over medium heat, stirring constantly to prevent burning. Reduce heat and simmer for 10 minutes.
  8. If making half spicy/half mild, ladle half the salsa into sterilized jars (leaving 1/4-inch headspace) before adding chili peppers to the remaining salsa. Simmer until ready to jar.
  9. If adding chili peppers, stir in 1-2 chopped jalapeños (or more, to taste) to the remaining salsa and simmer 5 additional minutes.
  10. Ladle the hot salsa into hot, sterilized jars, leaving 1/4-inch headspace.
  11. Wipe rims clean, center lids, and screw on bands to fingertip tightness.
  12. Place jars in a boiling water canner, ensuring jars are fully submerged. Cover and bring to a boil. Process for 15 minutes.
  13. Turn off heat, let jars sit in canner for 5 minutes, then carefully remove and cool completely.
  14. Check for proper sealing. Label, and store in a cool, dark place for up to one year. Refrigerate after opening.
  15. Optional: Add a few drops of yellow or green food coloring for enhanced vibrancy.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

9g

Fat

0g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific For Large Groups Low Protein Healthy Sauces Appetizers Canning Condiments Etc Fruit Vegetables Mexican Holiday Event Low Fat Vegan Vegetarian Salsas Food Processor Blender Stove Top Dietary Gifts Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Healthy 2 Low In Something Tropical Fruit Pineapple Super Bowl Taste Mood Savory Equipment Small Appliance Number Of Servings Technique Water Bath 4 Hours Or Less From Scratch