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Tomatillo and Pineapple Salsa for Grilled Chicken Recipe

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This recipe for Tomatillo and Pineapple Salsa for Grilled Chicken, by , is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana C. Durham

Category:
Category:

Ingredients:  
Ingredients:  
Be sure to use a ripe pineapple. Tomatillos are very tart-blanching softens their texture and provides a smoother flavor.

Makes 2 cups.

6 small tomatillos (about 8 ounces), husked

1/2 large pineapple, cut into 1/2 inch cubes (about 3 cups)

1 chipotle in adobo, minced (about 1 teaspoon)

1 teaspoon fresh lime juice

Salt to taste

Directions:
Directions:
1. Bring 1 quart water to boil in small saucepan, over high heat; boil tomatillos until skins start to pucker, about 5 minutes. With slotted spoon, remove tomatillos to bowl of ice water to stop cooking. When cool enough to handle, core tomatillos and cut into 1/2 inch cubes.

2. Toss tomatillos, pineapple, chipotle chile, lime juice and salt to taste, in medium bow. Cover and refrigerate at least 30 minutes to blend the flavors.

Personal Notes:
Personal Notes:
Recipe from Cooksillustrated.com.

 

 

 

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