Salsa Nanas

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Barton Ostby

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Aug 5, 2024, 1:30:55 AM8/5/24

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Onceyou chop up a few veggies for pico de gallo and season it to perfection you are only one step away from this fantastic raw veggie salsa that I have made for 17 years. Your family, friends and taste buds will thank you!

Chop these veggies up well (especially the peppers) and add the seasonings then store in an airtight jar in the fridge for several days, if possible or go ahead and process it into salsa and store any leftovers you can get.

If the tomatoes turn out not to be juicy enough for you try adding the 1 tsp of tomato paste and 1 tablespoon of water and the whole dish will perk right up. The water and paste will in no way detract from the delicate fresh flavor of this salsa.

Pachri Nenas is a Malay salsa/pickle type dish that is perfect on the summer table. It almost always makes an appearance at Malay weddings in Singapore and Malaysia, as an accompaniment to the Bryanis and curries served.

We cook it for no longer than 10 minutes and the sweetness of the pineapple goes very well with the touch of spice you find in the recipe. The idea is to just heat through the pineapple and cook it slightly.

Roast ingredients: Though most people in Mexico roast ingredients for this salsa on a comal (griddle), I find it easiest to roast them under a broiler. Spread the tomatillos, unpeeled garlic and chiles on a rimmed baking sheet and roast about 4 inches below a hot broiler (my toaster oven is perfect for this) until the tomatillos and chiles are blotchy brown on one side, about 6 minutes, then turn everything over and roast the other side. The garlic should feel soft.