Homemade Salsa Verde With Pineapple
Dry tomatillos and jalapeño.
3
Remove stem from jalapeño.
4
Put tomatillos and jalapeño on a baking sheet and broil in oven.
5
Chop one cup of pineapple (about 1/3-1/2 of a whole pineapple).
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Add all ingredients including broiled tomatillos and jalapeño to blender.
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Blend until smooth.
8
Store finished salsa in a mason jar or sealed container in the refrigerator for up to 5 days. Serve with chips, tacos, etc.
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