Salsa de Tomatillo y Piña

  • Serves

    makes About 3 1/4 Cups


Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood.


  • 1 lb. tomatillos, husked and rinsed
  • 3 jalapeños, stemmed
  • 4 tbsp. unsalted butter
  • 1 lb. chopped fresh pineapple
  • 1 tsp. cumin seeds
  • 1 stick Mexican cinnamon, crushed
  • 1 tart apple, peeled, cored, and roughly chopped
  • 2 cloves garlic, peeled
  • 2 tbsp. olive oil
  • 14 cup passion fruit juice
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. sugar
  • Kosher salt, to taste


Step 1

Bring a 4-qt. saucepan of water to a boil and add tomatillos and jalapeños; cook until tender, about 10 minutes. Drain and set aside.

Step 2

Heat butter in a 12″ skillet over high heat; add pineapple, cumin, cinnamon, and apple, and cook, stirring constantly, until beginning to caramelize, about 5 minutes. Reduce heat to medium-low, and cook, stirring, until fruit is tender, about 20 minutes. Transfer to a food processor along with ½ cup water and puree until very smooth; pour purée through a fine strainer into a bowl and discard solids. Return purée to food processor and add boiled tomatillos and jalapeños along with garlic, and pulse until slightly chunky.

Step 3

Heat oil in a 6-qt. saucepan over high heat; add salsa and ½ cup water and bring to a boil. Reduce heat to low and cook, stirring, until thickened, about 45 minutes. Add passion fruit juice, vinegar, and sugar, and cook for 1 minute. Remove from heat and let cool.

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