Pineapple has been growing on Maui for more than 100 years. But it wasn’t until 1993 that this juicy, sweet fruit made its way into our salsa…and wham! Culinary genius.
The fresh, ripe pineapple is just foreplay. Fresh cilantro, garlic and oregano give it the extra zip, then jalapeno peppers come in with an explosive finish. It’s served chilled, but even still, with two jalapeno peppers in the mix, it’s gonna be HOT! And you know what they say if you can’t take the heat, uh… reduce the amount of jalapeno peppers.
- ½ cup fresh pineapple, small bite-sized pieces
- ½ cup tomatillo, fresh or drained whole canned
- ½ cup pineapple juice
- 2 jalapeno peppers, steamed and seeded
- ¼ cup fresh cilantro leaves
- 1 clove garlic, whole, peeled
- 1 teaspoon Mexican oregano
- Dried salt and pepper to taste
Place ½ of the pineapple in a pot. Be sure to remove all of the papery outer peel from the tomatillos and chop brusquely. Add all of the tomatillo and pineapple juice.
Cook for 5 minutes over medium heat. Cool. Set aside in a glass or ceramic bowl.
Place remaining ingredients into a blender and puree for 5 seconds.
Combine with cooled mixture in the bowl. Chill thoroughly before serving.
Makes about 2 cups. Relax and enjoy!
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Maui Tacos is now Franchising in select states and Internationally