Pineapple Chipotle Salsa Recipe

This vibrant pineapple chipotle salsa combines sweet charred pineapple with smoky chipotles and blistered tomatillos for a flavor explosion that elevates any Mexican-inspired meal. The broiling method intensifies the natural sweetness while adding a complex smokiness you simply can't get from raw ingredients.

I first created this salsa when hosting an impromptu taco night and needed something special without a grocery store run. The empty bowl at the end of dinner told me everything I needed to know this would become part of my regular rotation.

Ingredients

• Tomatillos: these tangy green fruits provide the perfect acidic base that balances the sweetness of pineapple
• Garlic cloves: left whole for roasting which mellows their pungency while deepening flavor
• Onion: white onion has the perfect sharpness but yellow or red work beautifully too
• Fresh pineapple: caramelizes beautifully under the broiler but canned works in a pinch just pat dry first
• Chipotle peppers in adobo: the secret ingredient providing both smokiness and heat adjust to your preference
• Kosher salt: enhances all flavors and brings the ingredients together

Step-by-Step Instructions

Broil the Ingredients:

Position your oven rack at the top and preheat your broiler to high. Line a baking sheet with foil for easy cleanup. Arrange halved tomatillos cut side up garlic cloves onion slices and pineapple in a single layer. Broil for 10 minutes until they begin to soften and char.

Flip and Continue Broiling:

Remove the baking sheet carefully and flip all ingredients over. Return to the broiler for about 5 minutes. Watch carefully during this stage as broilers vary tremendously in heat output. Look for a gentle char that indicates caramelization without burning.

Blend with Restraint:

Transfer all charred ingredients to your blender or food processor. Add chipotle peppers and pulse briefly until you reach a chunky consistency. Resist the urge to overblend a textured salsa offers more interesting flavor and mouthfeel than a smooth puree.

Season to Taste:

Add salt gradually tasting as you go. Remember that flavors will intensify as the salsa sits so start conservatively. Stir well and let sit for at least 10 minutes before serving if possible.

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The chipotles are absolutely my favorite part of this recipe. Their smoky depth transforms what could be an ordinary fruity salsa into something with remarkable complexity. My husband who typically avoids spicy foods will happily devour this even requesting extra on his tacos.

Make Ahead and Storage

This salsa actually improves with time as the flavors have a chance to meld and develop. I often make it a day ahead when entertaining to both save time and maximize flavor. Store in an airtight container in the refrigerator for up to a week. The acid in the tomatillos acts as a natural preservative helping maintain freshness.

Heat Level Customization

Controlling the heat in this salsa is wonderfully straightforward. For a mild version that still retains smokiness use just one chipotle pepper and remove the seeds. For medium heat which most guests find pleasantly warming use one whole pepper with seeds. And for those who enjoy a significant kick use two or even three peppers. Remember you can always add more heat but you can't remove it so start conservatively.

Serving Suggestions

While this salsa shines as a simple tortilla chip dip its versatility extends far beyond. Spoon it over grilled fish or chicken for an instant flavor upgrade. Use it to top scrambled eggs or avocado toast for a breakfast with personality. Stir a spoonful into rice as its finishing cooking for a flavorful side dish. My personal favorite is using it as the finishing touch on slow-cooked pork tacos where the sweet and spicy notes perfectly complement the rich meat.

Ingredient Swaps

Don't let missing ingredients stop you from making this adaptable salsa. Green tomatoes work beautifully in place of tomatillos bringing similar acidity. Mango can substitute for pineapple offering a different but equally delicious sweetness. No chipotles? Use a roasted jalapeño plus a quarter teaspoon of smoked paprika. The key is maintaining the balance between sweet acidic and smoky elements.

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Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well. Just ensure it's patted dry to avoid excess moisture.

→ How spicy is this salsa?

The salsa has a moderate spiciness from the chipotle peppers. Adjust the quantity to suit your spice preference.

→ Can I substitute tomatillos with another ingredient?

Tomatillos are key to the flavor, but you can try green tomatoes as an alternative in a pinch.

→ What’s the best way to store this salsa?

Store in an airtight container in the refrigerator for up to one week. The flavors improve over time.

→ Is this salsa better blended smooth or chunky?

Blending briefly to a chunky consistency is recommended to retain texture and depth in the salsa.