Roasted pineapple and Tomatillo Salsa

Ingredients:

6 large tomatillos

2 cloves garlic, peeled

1 Tablespoon olive oil

1/4 teaspoon salt, Kosher

1/4 cup water

1/3 cup cilantro, shopped

1/2 cup onion, sweet, chopped

2 Tablespoons lime juice, fresh squeezed

1/4 teaspoon salt, Kosher

10 slices slow roasted pineapple, chopped into 1/4 inch pieces

Method:

Preheat oven to 425ºF Convection or 450ºF Bake

1.Remove the tomatillo's paper skin, wash and place in a small oven proof skillet. 

2. Add the garlic, salt, water and olive oil to the skillet.

3. Place skillet in preheated oven for 40 minutes, just until the tomatillos are soft and beginning to brown.  Make sure the garlic doesn't brown, but poaches in the juices. Add a bit more water if needed.

4. Remove the tomatillos from the oven. Place tomatillos, garlic and juices in a blender and puree until smooth.

5. Tomatillo sauce can be made ahead of time up until this point and stored in the refrigerator for 4-5 days.

6. Add the cilantro, onion, lime juice, remaining salt, and slow roasted pineapple. Taste and adjust the seasoning if needed.