Pineapple Salsa Verde 

Remove the husks from the tomatillos, rinse them well under warm water until they’re no longer sticky.

Add the tomatillos, onion, jalapeños, garlic cloves(in the peel) and pineapple to a baking sheet.

Set your oven to high broil, cook the veggies for 3-4 minutes or until lightly charred, flip them over and cook again for another 2-3 minutes.

Let cool slightly before adding all roasted ingredients to the blender. The garlic easily squeezes out of the skin after being roasted.

Also add all of the Chiles de arbol, oregano, cilantro, salt, pepper. Add water a couple tablespoons at a time if needed to help blend. We don’t want a super runny salsa.

Blend until combined & pour into serving dish.

Serve with chips, tacos, grilled chicken, grilled fish, on a salad, etc.