Roasted Pineapple Pasilla De oaxaca Salsa

Name: Roasted Pineapple Pasilla De oaxaca Salsa
Yield: 3½ cups
Cuisine: Mexican
Ingredients: ½ pineapple, peeled, cored, and sliced; Salt; 2 teaspoons lard or vegetable oil; 2 teaspoons lard or vegetable oil; 7 small pasilla de Oaxaca chiles; 5 medium cloves garlic; 1¼ pounds tomatillos, husked, rinsed, and quartered; 1¼ pounds tomatillos, husked, rinsed, and quartered

Preparation info

3½ cups

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Ingredients

1¼ pounds tomatillos, husked, rinsed, and quartered
2 teaspoons lard or vegetable oil

Americas
Mexico
Sauce
Condiment
Central America
Vegan
Gluten-free
Spicy

Method

In a small saucepan, cover the tomatillos with enough water to come about halfway up the side of the pan, cover, and cook over medium heat until the tomatillos are soft, about 10 minutes; strain, reserving the liquid.
Meanwhile, on the plancha or in a heavy skillet over medium high heat, melt the lard, add the garlic, and cook until soft and well charred on all