Pineapple Chipotle Salsa (Printable Version)
# What You'll Need:
→ Produce
01 -
7 to 8 tomatillos, husked and halved
02 -
4 whole garlic cloves
03 -
2 slices white onion, each about 1/2 inch thick
04 -
2 slices fresh pineapple, cored (or 2 canned pineapple rings, patted dry)
→ Seasonings
05 -
1 to 2 chipotle peppers in adobo sauce
06 -
1 teaspoon kosher salt, plus more to taste
# How to Make It:
01 -
Set the oven rack to the top position and preheat the oven broiler to high. Line a baking sheet with aluminum foil for easy cleanup and arrange the tomatillos, whole garlic cloves, pineapple slices, and onion slices on the sheet.
02 -
Broil the arranged ingredients for 10 minutes until they begin to soften and develop slight char marks.
03 -
Flip all the ingredients carefully and return the baking sheet to the broiler for an additional 5 minutes or until gently charred. Monitor closely to prevent burning as broilers vary in heat intensity.
04 -
Transfer the charred vegetables and pineapple to a blender or food processor. Add the chipotle peppers and pulse briefly to achieve a chunky salsa consistency without over-pureeing.
05 -
Taste the salsa and season with kosher salt as needed. Stir to combine and serve immediately or store refrigerated up to one week for flavor melding.
# Additional Tips:
01 -
Use white onion for best flavor; yellow, Vidalia, or red onions are acceptable substitutes. Avoid over-blending to maintain a chunky texture.
02 -
Salsa is best stored in an airtight container for up to one week; flavors improve over time.