Description
This vibrant Pineapple Chipotle Salsa combines the tangy brightness of tomatillos and the sweet smokiness of charred pineapple with spicy chipotle peppers for a deliciously unique salsa. Charred under a broiler for a hint of smoky depth, then blended to a chunky consistency, this salsa is perfect as a dip, topping, or accompaniment to Mexican dishes.
Ingredients
Main Ingredients
- 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 fresh pineapple, cored (or 2 rings canned pineapple, patted dry)
- 1 or 2 chipotle peppers in adobo sauce
- 1 teaspoon kosher salt (optional, plus more to taste)
Instructions
- Preheat the Broiler: Set your oven to the high broiler setting and position the oven rack on the top rung. Line a baking sheet with foil for easy cleanup.
- Broil the Ingredients - First Side: Place the sliced tomatillos, whole garlic cloves, pineapple slices, and onion on the prepared baking sheet. Broil on high for 10 minutes, allowing the ingredients to begin charring and caramelizing.
- Broil the Ingredients - Second Side: Carefully remove the baking sheet, flip all the ingredients over, and return to the oven. Broil for an additional 5 minutes or until the ingredients develop a gentle char. Watch closely to prevent burning as broiler heat intensity varies.
- Blend the Salsa: Transfer the charred ingredients to a high-speed blender or food processor. Add the chipotle peppers in adobo. Pulse or blend on high briefly until the salsa reaches a chunky consistency.
- Season to Taste: Taste the salsa and add kosher salt as desired. Stir well to combine, then serve immediately or chill for later use.
Notes
- Adjust the number of chipotle peppers to control the heat; start with one and add more if you prefer spicier salsa.
- If you do not have a broiler, this can be replicated on a grill over medium-high heat.
- Use fresh pineapple for best flavor and texture, but canned pineapple rings can be a convenient alternative.
- The salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- Great as a topping for tacos, grilled meats, or as a dip with chips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salsa & Dip
- Method: Broiling
- Cuisine: Mexican
