Doing Al Pastor for dinner tonight. Originally I was just going to make the salsa verde, but I had some peppers I needed to use immediately, so I made a second salsa.
**Pineapple Chipotle Salsa Verde**
* 4 Chipotles * 12 Tomatillo * 1 Yellow Onion * 1 Shallot * 4 Cloves Garlic * 3tbsp Pineapple Juice * Juice 1 Lime * Salt to Taste
I use dried Chipotles a lot, lately, since I got them as a gift. So soak the chipotles for 20 minutes or so before making this if you’re using dried chipotles.
Dehusk and wash tomatillos. Cut in half. Chop onion into quarters. Chop shallot into 3rds.
Add tomatillos, onion, shallots, and garlic to baking tray. Bake at 450 for 10-12 minutes.
Add roasted veggies, chipotles, pineapple juice, and lime juice to blender. Blend until smooth-ish. Add salt to taste and pulse to incorporate.
**Anaheim Arbol Salsa**
* 5 Anaheim * 5 Arbol * 2 Jalapeno * 4 Tomato * 1 Red Onion * 3 Cloves Garlic * Juice 3 Lime * Salt to taste
So this one, I had fresh Jalapenos from my friend’s farm that I desperately needed to use because they were a week old. So I decided to make this salsa. The Arbols weren’t supposed to be in this recipe originally. But the salsa really needed heat. So I added them. And it came out WICKED hot, so I had to cut it with more acid – that’s why there’s juice of 3 limes in this.
Using dried Anaheims and Arbols, so soak them for 10-20 before making this. Destem Anaheims. Deseed if you want to make this not as hot.
Destem Jalapenos, slice in half. Remove seeds & guts. Chop tomatoes in halves. Chop Onion into quarters.
Add onion, tomatoes, jalapenos, and garlic to baking tray. Bake at 450 for 10 minutes or so.
Add everything to a blender (minus salt). Blend until smooth-ish. Add salt to taste. Pulse to incorporate.
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Doing Al Pastor for dinner tonight. Originally I was just going to make the salsa verde, but I had some peppers I needed to use immediately, so I made a second salsa.
**Pineapple Chipotle Salsa Verde**
* 4 Chipotles
* 12 Tomatillo
* 1 Yellow Onion
* 1 Shallot
* 4 Cloves Garlic
* 3tbsp Pineapple Juice
* Juice 1 Lime
* Salt to Taste
I use dried Chipotles a lot, lately, since I got them as a gift. So soak the chipotles for 20 minutes or so before making this if you’re using dried chipotles.
Dehusk and wash tomatillos. Cut in half.
Chop onion into quarters. Chop shallot into 3rds.
Add tomatillos, onion, shallots, and garlic to baking tray. Bake at 450 for 10-12 minutes.
Add roasted veggies, chipotles, pineapple juice, and lime juice to blender. Blend until smooth-ish. Add salt to taste and pulse to incorporate.
**Anaheim Arbol Salsa**
* 5 Anaheim
* 5 Arbol
* 2 Jalapeno
* 4 Tomato
* 1 Red Onion
* 3 Cloves Garlic
* Juice 3 Lime
* Salt to taste
So this one, I had fresh Jalapenos from my friend’s farm that I desperately needed to use because they were a week old. So I decided to make this salsa. The Arbols weren’t supposed to be in this recipe originally. But the salsa really needed heat. So I added them. And it came out WICKED hot, so I had to cut it with more acid – that’s why there’s juice of 3 limes in this.
Using dried Anaheims and Arbols, so soak them for 10-20 before making this. Destem Anaheims. Deseed if you want to make this not as hot.
Destem Jalapenos, slice in half. Remove seeds & guts. Chop tomatoes in halves. Chop Onion into quarters.
Add onion, tomatoes, jalapenos, and garlic to baking tray. Bake at 450 for 10 minutes or so.
Add everything to a blender (minus salt). Blend until smooth-ish. Add salt to taste. Pulse to incorporate.
Now these look gooood. *chef’s kiss*