Pineapple Chipotle Salsa

Name: Pineapple Chipotle Salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 cups
Ingredients: 7-8 tomatillos; 4 garlic cloves; 2 thick slices onion*; 2 lices of fresh pineapple; 1 or 2 chipotle peppers in adobo; 1 teaspoon kosher salt

User Reviews

4.8

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2 cups
Calories
27 kcal
Course
Condiments
Cuisine
Mexican

Pineapple Chipotle Salsa

Jade Rice

Report

🍍🍅🧄 A sweet and spicy salsa with a lovely smokiness from pineapple, tomatillo, onion, and garlic that are blistered under broiler and then blended with chipotle peppers! PERFECT over tacos, with chips, or as a great addition to any Mexican-inspired meal!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

7-8 tomatillos husks removed and sliced in half
4 garlic cloves kept whole
2 thick slices onion* about 1/2-inch thick each
2 lices of fresh pineapple cored or 2 rings of canned pineapple (patted dry)
1 or 2 chipotle peppers in adobo
1 teaspoon kosher salt optional plus more to taste if desired

Add to Shopping List

Instructions

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, and 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, and broil for an additional 5 minutes, or until gently charred. Tip - Keep a close eye on everything during this second round of broiling since broilers vary dramatically in their heat output and food can extremely quickly go from underdone to burnt when broiling anything.
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 very 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

*I use and prefer white onion but but yellow, Vidalia, or red onions are acceptable substitutes.
**I suggest not over-blending or over-processing this into an overly smooth puree and keeping the salsa a bit chunky with some texture.
Storage: Salsa will keep airtight in the fridge for up to 1 week. I find the flavors of the salsa marry as time passes and the overall flavor profile improves with time.