Pineapple Chipotle Salsa Recipe
This vibrant Pineapple Chipotle Salsa combines the tangy brightness of roasted tomatillos and pineapple with the smoky heat of chipotle peppers, balanced by garlic and onion. Broiled to achieve a subtle char and blended to a chunky texture, this versatile salsa is perfect as a dip or a flavorful topping for tacos, grilled meats, and more.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 2 cups
- Category: Condiment
- Method: Broiling
- Cuisine: Mexican
Ingredients
Produce
- 7-8 tomatillos, husks removed and sliced in half
- 4 garlic cloves, kept whole
- 2 thick slices onion (about 1/2-inch thick each), white onion preferred
- 2 slices of fresh pineapple, cored or 2 rings of canned pineapple (patted dry)
Other
- 1 or 2 chipotle peppers in adobo
- 1 teaspoon kosher salt, optional, plus more to taste
Instructions
- Preheat and prepare for broiling: Preheat your oven to the high broiler setting. Place an oven rack on the top rung of the oven and line a baking sheet with foil for easier cleanup.
- Broil initial ingredients: Arrange the tomatillos, whole garlic cloves, pineapple slices, and onion slices on the baking sheet. Broil on high for 10 minutes to start charring and softening the ingredients.
- Flip and continue broiling: Remove the baking sheet from the oven carefully, flip all the ingredients over to ensure even charring, then return the baking sheet to the oven. Broil for an additional 5 minutes, watching closely to prevent burning as broiler intensity varies.
- Blend the salsa: Transfer the charred tomatillos, garlic, pineapple, and onion into a high-speed blender or food processor. Add 1 or 2 chipotle peppers in adobo sauce. Blend briefly or pulse a few times until the salsa reaches a chunky consistency, avoiding over-processing to retain texture.
- Season and serve: Taste the salsa and add kosher salt to your preference. Stir to combine all flavors evenly. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- White onion is preferred for its mild flavor, but yellow, Vidalia, or red onions can be used as substitutes.
- Do not over-blend; keep the salsa chunky to maintain texture and interest.
- Store salsa airtight in the refrigerator for up to one week. The flavors tend to deepen and improve with time.
Find it online: https://deliciousyum.com/pineapple-chipotle-salsa-recipe/
