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Green Chile Sausage Tacos with Pineapple Salsa

Thanks to Pinch of Yum for the delicious recipe!

Green Chile Sausage Tacos with Pineapple Salsa


For the Pork:
1 tablespoon oil
1 shallot
1 clove garlic
1 jalapeno, ribs and seeds removed
2 teaspoons fish sauce
1 package Boulder Sausage Hatch Green Chile Brats, sliced into thin strips
2 tablespoons sugar
2 tablespoons water

For the Pineapple Salsa:
1 cup chopped pineapple
1 cup chopped cucumber
½ cup chopped cilantro
½ cup chopped red onion or shallot
a squeeze of lime juice
a pinch of salt

For serving
tortillas for serving
cilantro and lime for serving
chili sauce for topping (Mayo + Hot Sauce) – see notes

For the Boulder Sausage Hatch Green Chile Sausage:

  • Heat the oil in a heavy pan over medium heat.
  • Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes.
  • Turn the heat to high and add the Sausage and the fish sauce – stir fry for a few minutes until the Sausage is no longer pink.
  • With the heat very high, add the sugar and water and stir once – then let the Sausage caramelize by not stirring it for about 1 minute.
  • Repeat this process until the Sausage is nice and golden brown.

For the salsa:

  • Toss all the ingredients together in a medium bowl.

For the chili sauce:

  • Combine two parts mayo to one part hot sauce (alter ratio to desired flavor and hotness).
  • Whisk to combine or shake in a jar.
  • Add water if needed to thin out the consistency and drizzle over tacos.

For the tacos:

  • Warm the tortillas quickly in a skillet with a little bit of oil.
  • Arrange the Sausage strips between 6 tortillas and top with the salsa and the chili sauce.


Nutrition is for two tacos out of a total of six, and does not include chili mayo sauce.

For leftovers, store Sausage, salsa, and sauce separately.

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