1 tablespoon olive oil
1 medium yellow onion, diced
6 tomatillos, diced (about 2 cups) - Remove the papery husk and wash before using.
1 cup diced fresh pineapple
1 small jalapeno, finely chopped
The zest and juice of 1 lime
A generous sprinkling of salt
1/4 cup chopped fresh cilantro, plus extra for garnish
Heat oil in a large skillet over medium-high heat. Add onions and cook for 5 to 7 minutes until browned and translucent. Add tomatillos and cook 5 minutes, until tender and few brown spots appear. Add pineapple and jalapeno and cook for 2 minutes. Add lemon zest and juice, salt, and cilantro, and stir well. Remove from heat and let cool. Serve immediately or chill. Great on seafood tacos.
- Recipe courtesy of Susan Russo