Pineapple Chipotle Salsa (Printable Version)
Broiled pineapple and tomatillos get tossed with chipotle for a smoky sweet-spicy salsa that pops with flavor.
# What You'll Need:
→ Produce
01 -
2 pineapple rings, core removed and patted dry (fresh or canned both work)
02 -
2 chunky slices of onion, about half an inch thick each
03 -
4 garlic cloves, peel off the skins
04 -
7 or 8 tomatillos, remove the husks and cut in half
→ Seasoning and Peppers
05 -
1 teaspoon kosher salt, plus extra if you want
06 -
1 or 2 chipotle peppers with a bit of adobo sauce
# Step-by-Step Guide:
01 -
Give it a taste, toss in more salt if you think it needs some, mix it up gently, then chill or serve right away.
02 -
Move all the charred pineapple, onions, garlic, and tomatillos into your blender or food processor. Add the chipotle peppers and quickly give it a few pulses, you want a bit of texture left.
03 -
Carefully pull out the sheet, flip over all the pieces, pop it back in, and broil about 5 minutes more until things look nice and dark. Just keep an eye on it so nothing gets too burnt.
04 -
Place the onion, garlic cloves, tomatillo halves, and pineapple rings onto your foil-lined pan. Slide that under the broiler for 10 minutes, until you see browned spots.
05 -
Turn your oven to broil on high, move the oven rack all the way up, and line a baking tray with foil. Less mess for you later.
# Additional Notes:
01 -
Don’t over-blend or you’ll lose the chunky vibe—leave some bits in there.
02 -
Any onion works here, pick red, yellow, Vidalia, or white.
03 -
Let the salsa chill a bit for even bolder taste. It gets better after sitting in the fridge.
04 -
Keep leftovers in a sealed container in your fridge—good for a week.