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.
