Description
A delicious and spicy salsa made with broiled tomatillos, garlic, pineapple, and chipotle peppers.
Ingredients
Scale
- 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 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
- 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
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salsa
- Method: Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 2g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg