Pineapple Chipotle Tomatillo Salsa (Print Version)
# Ingredients:
→ Produce
01 -
7 to 8 tomatillos, husks removed, sliced in half
02 -
4 whole garlic cloves, peeled
03 -
2 thick slices onion, about 1/2 inch each
04 -
2 rings fresh pineapple, cored, or 2 rings canned pineapple, patted dry
→ Seasoning and Peppers
05 -
1 to 2 chipotle peppers in adobo sauce
06 -
1 teaspoon kosher salt, plus more to taste
# Instructions:
01 -
Preheat oven to high broiler setting. Position oven rack on the top rung and line a baking sheet with foil for easier cleanup.
02 -
Place tomatillo halves, whole garlic cloves, onion slices, and pineapple rings on prepared baking sheet. Broil for 10 minutes until blistered.
03 -
Remove baking sheet from oven, flip all items carefully, and broil for an additional 5 minutes until charred. Monitor ingredients closely to prevent burning.
04 -
Transfer charred tomatillos, garlic, onions, and pineapple to a high-speed blender or food processor. Add chipotle peppers in adobo and pulse briefly until a chunky texture is achieved.
05 -
Taste mixture, season with salt as needed, stir gently to combine, and serve immediately or refrigerate.
# Notes:
01 -
Avoid over-processing the mixture; for best results, maintain a slightly chunky texture.
02 -
Use white, yellow, Vidalia, or red onion according to preference.
03 -
Flavors deepen over time; for optimal taste, allow salsa to chill before serving.
04 -
Store salsa airtight in the refrigerator for up to one week.