Pineapple Chipotle Salsa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
7 to 8 tomatillos, husks taken off and cut in half
02 -
4 whole garlic cloves
03 -
2 onion slices, each about 1/2 inch thick
04 -
2 slices of fresh pineapple or 2 canned rings, patted dry
05 -
1 or 2 chipotle chilies in adobo sauce
06 -
A teaspoon of kosher salt, if you’d like
# Instructions:
01 -
Turn your oven on to the broil setting at high. Move an oven rack to the top position, use foil to cover a baking sheet, and spread out the pineapple, garlic, onion, and tomatillos on it.
02 -
Put the sheet in the oven and broil for 10 minutes. Take it out, flip everything over, and place it back in to cook another 5 minutes, or until lightly charred. Keep an eye on it so it doesn’t burn.
03 -
Move the broiled ingredients to a strong blender or food processor. Toss in the chipotle peppers and give it a quick blend or some short pulses for a chunkier texture. Be careful not to puree it too much.
04 -
Taste what you’ve made and add a bit of salt, if needed. Give it a nice stir, then dig in right away or save it for later.
# Notes:
01 -
White onions work best, but yellow, sweet, or red ones are fine too.
02 -
Don’t over-blend; keeping some chunks makes it better.
03 -
Letting it sit for a while makes the flavors come together nicely.