Pineapple Chipotle Salsa (Printable Version)
# What You'll Need:
→ Produce
01 -
2 pineapple rings, fresh and cored or canned and dried off
02 -
2 thick onion rounds, each about half an inch
03 -
4 big garlic cloves, peeled
04 -
7 or 8 tomatillos, husks off and sliced in two
→ Seasoning and Peppers
05 -
A teaspoon of kosher salt, plus more if you want
06 -
1 or 2 chipotle peppers in adobo
# Steps to Follow:
01 -
Cover a baking sheet with foil to make cleaning up easy. Place the oven rack way at the top and set your broiler to high.
02 -
Put those pineapple rings, onion slices, trimmed tomatillos, and garlic cloves on the baking sheet you set up. Let them broil for about 10 minutes, so they get a good blister going.
03 -
Carefully take the sheet out and flip everything over. Pop it back in for 5 more minutes so all sides get a nice char. Keep an eye out for burning.
04 -
Scoop the hot tomatillos, onions, pineapple, and garlic into a blender or food processor. Toss in your chipotle peppers and pulse for a bit, stopping while it’s still chunky.
05 -
Try a spoonful, sprinkle in more salt if you need, stir it up, and either stash in the fridge or dig in right away.
# Additional Tips:
01 -
Don’t go nuts blending—leave it a little chunky for better texture.
02 -
Use whatever onion you like best—yellow, white, red, or Vidalia.
03 -
Letting it sit in the fridge for a while really kicks up the flavor.
04 -
Keep it in the fridge in an airtight container, and you’re good for a week.