Smoked Pineapple and Tomatillo Salsa
Vegetarian, vegan, and gluten-free / Makes about 2 cups
- 1 cup hickory or mesquite wood chips
- 1 3/4 cups fresh pineapple chunks
- 4 small tomatillos, peeled and halved
- 3 green onions, ends removed and cut in half lengthwise
- 1 clove garlic, thinly sliced
- 1 jalapeno, seeded and coarsely chopped
- 1 handful cilantro
- 1 teaspoon Kosher salt
- 1 to 2 tablespoons agave nectar
- Chile de arbol or cayenne powder
- Put the wood chips in a medium-sized saucepan that you don't mind discoloring. Place a folding steamer basket on top of the wood chips, and put the pineapple chunks on it. Put the lid on the pot, and place it on high heat. Cook for 5 minutes, then turn off the heat. Carefully taste a piece of pineapple and confirm that it has a good level of smoke. If not, cook for another couple of minutes.
- Heat a small skillet over medium-high heat. Put the tomatillos and green onions in (with no oil) and cook, turning occasionally, until they start to darken in spots, about 5 minutes.
- Put the smoked pineapple, tomatillos, green onions, garlic, jalapeno, cilantro, salt, agave nectar, and a pinch of chile de arbol in a mini-food processor. Process until it forms a coarse puree. Taste and adjust seasoning. Serve at room temperature for best flavor. This salsa will keep for at least 3 days in the refrigerator.
