Description
A vibrant and smoky Pineapple Chipotle Salsa combining charred tomatillos, garlic, onion, and sweet pineapple with smoky chipotle peppers in adobo. This quick and easy salsa is perfect for adding a flavorful kick to tacos, grilled meats, or as a dip.
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)
- 2 slices fresh pineapple (cored) or 2 rings canned pineapple (patted dry)
Canned & Jarred
- 1 or 2 chipotle peppers in adobo
Seasoning
- 1 teaspoon kosher salt (optional, plus more to taste if desired)
Instructions
- Preheat 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 Tomatillos, Garlic, Onion, and Pineapple (First Side): Place the tomatillos, whole garlic cloves, onion slices, and pineapple slices on the prepared baking sheet. Broil on high for 10 minutes until they start developing a char.
- Flip and Broil Again: Carefully remove the baking sheet from the oven and flip all the ingredients over to the other side. Return the baking sheet to the oven and broil for an additional 5 minutes or until gently charred. Watch closely to avoid burning as broiler heat can vary.
- Blend Salsa: Transfer the charred ingredients to a high-speed blender or food processor. Add 1 or 2 chipotle peppers in adobo depending on your heat preference. Pulse or blend briefly until you get a chunky consistency for the salsa.
- Season and Serve: Taste the salsa and add kosher salt as needed. Stir well to combine and serve immediately with your favorite dishes.
Notes
- Keep a close eye while broiling as char can go from perfect to burnt very quickly.
- You can adjust the number of chipotle peppers to control the spiciness of the salsa.
- Use fresh pineapple for a brighter fruit flavor or canned for convenience; just pat dry to avoid extra moisture.
- This salsa pairs beautifully with grilled meats, tacos, or as a chip dip.
