Tomatillo and Pineapple Sauce - Mexican Recipe

Tomatillo and Pineapple Sauce – Mexican Recipe

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This sauce goes well with seafood.

material: – Makes about 3.5 cups

  • 450g tomatillos (peeled and washed)
  • 3 seeded jalapenos
  • 4 tablespoons unsalted butter
  • 450 g fresh pineapple
  • 1 teaspoon cumin seeds
  • 1 stick of Mexican cinnamon (chopped)
  • 1 apple, peeled, cored and chopped
  • 2 cloves of garlic, peeled
  • 2 tbsp.Olive oil
  • 1/4 cup passion fruit juice
  • 1 tablespoon apple vinegar
  • 1 tablespoon sugar
  • Salty as you like

Preparation:

Bring 4 liters of water to a boil, add the tomatillos and jalapenos and simmer until softened, about 10 minutes. Drain and save.

Heat the butter in a skillet over high heat, add the pineapple, cumin, cinnamon, and apple and cook, stirring constantly, until it begins 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 with 1/2 cup water until puree is very smooth. Pour the puree through a fine sieve into a container, discarding the solids. Return the puree to the food processor, add the cooked tomatillos, jalapenos, and garlic and pulse until reduced but not pureed.

Heat the oil in a 6-quart saucepan over high heat, add the sauce and 1/2 cup water, and bring to a boil. Reduce heat and simmer, stirring, until thickened, about 45 minutes. Add passion fruit juice, vinegar and sugar and simmer for 1 minute. Remove from heat and let cool.

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