Pineapple Chipotle Salsa
A delicious and spicy Pineapple Chipotle Salsa made with broiled tomatillos, garlic, pineapple, and chipotle peppers.
Equipment
- oven
- baking sheet
- Blender
- Foil
Ingredients
Tomatillos and Garlic
- 7–8 pieces tomatillos, husks removed and sliced in half
- 4 cloves garlic, kept whole
Pineapple and Onion
- 2 slices thick slices onion, about ½-inch thick each
- 2 slices fresh pineapple, cored or 2 rings of canned pineapple (patted dry)
Chipotle and Seasoning
- 1-2 units chipotle peppers in adobo
- 1 teaspoon kosher salt, optional plus more to taste if desired
Instructions
Preparation
- Preheat oven to the high broiler setting, place an oven rack on the top rung, and line a baking sheet with foil for easier cleanup. Add the tomatillos, whole garlic cloves, pineapple, and broil on high for 10 minutes.
- Remove the baking sheet from the oven, flip over all the ingredients, and return the baking sheet to the oven. Broil for an additional 5 minutes, or until gently charred.
- Remove the baking sheet from the oven, transfer the charred ingredients to the canister of a high speed blender or food processor, add the chipotle peppers, and blend on high speed briefly or pulse a few times until a chunky consistency is achieved.
- Taste the salsa, add salt to taste, stir to combine, and serve.
Notes
For more heat, add additional chipotle peppers. This salsa pairs well with grilled meats and tacos. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 2tablespoonsCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 120mgFiber: 1gSugar: 2g
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