Description
A zesty and smoky Pineapple Chipotle Salsa with a perfect balance of sweet and heat. This salsa is great for dipping with tortilla chips or as a topping for grilled chicken or fish.
Ingredients
Scale
Tomatillo Mixture:
- 7–8 tomatillos (husks removed and sliced in half)
- 4 garlic cloves (kept whole)
- 2 thick slices onion* (about 1/2-inch thick each)
Pineapple Mixture:
- 2 slices 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)
Instructions
- Broil: Preheat oven to the high broiler setting. Place an oven rack on the top rung and line a baking sheet with foil. Add the tomatillos, whole garlic cloves, pineapple, and broil on high for 10 minutes.
- Broil Again: Remove the baking sheet, flip over all ingredients, and broil for an additional 5 minutes or until gently charred.
- Blend: Transfer the charred ingredients to a blender or food processor, add chipotle peppers, and blend until a chunky consistency is achieved.
- Season: Taste the salsa, add salt to taste, stir, and serve.
Notes
- This salsa can be refrigerated for up to 3 days in an airtight container.
- Adjust the number of chipotle peppers to control the spiciness of the salsa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Broiling, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 2g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Pineapple Chipotle Salsa, Salsa Recipe, Mexican Salsa, Pineapple Salsa
