1 lb. tomatillos, husked and rinsed

3 jalapeños, stemmed

4 tbsp. unsalted butter

1 lb. chopped fresh pineapple

1 tsp. cumin seeds

1 stick Mexican cinnamon, crushed

1 tart apple, peeled, cored, and roughly chopped

2 cloves garlic, peeled

2 tbsp. olive oil

14 cup passion fruit juice

1 tbsp. apple cider vinegar

1 tbsp. sugar

Kosher salt, to taste


Bring a 4-qt. saucepan of water to a boil and add tomatillos and jalapeños; cook until tender, about 10 minutes. Drain and set aside.

Heat butter in a 12″ skillet over high heat; add pineapple, cumin, cinnamon, and apple, and cook, stirring constantly, until beginning to caramelize, about 5 minutes. Reduce heat to medium-low, and cook, stirring, until fruit is tender, about 20 minutes. Transfer to a food processor along with ½ cup water and puree until very smooth; pour purée through a fine strainer into a bowl and discard solids. Return purée to food processor and add boiled tomatillos and jalapeños along with garlic, and pulse until slightly chunky.

Heat oil in a 6-qt. saucepan over high heat; add salsa and ½ cup water and bring to a boil. Reduce heat to low and cook, stirring, until thickened, about 45 minutes. Add passion fruit juice, vinegar, and sugar, and cook for 1 minute. Remove from heat and let cool.