Description
A vibrant and smoky salsa combining the sweetness of pineapple with the heat of 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. 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. Tip: Keep a close eye on everything during this second round of broiling.
- 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 yellow, Vidalia, or red onions are acceptable substitutes.
- Do not over-blend or over-process this into a smooth puree; keep the salsa a bit chunky for texture.
- Salsa will keep airtight in the fridge for up to 1 week. The flavors improve as time passes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- 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: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg