Pineapple Chipotle Salsa Smokiness (Print Version)
# Ingredients:
→ Main Ingredients
01 -
7-8 tomatillos, husks removed and halved
02 -
4 garlic cloves, whole
03 -
2 thick slices of onion, about 1/2-inch thick each
04 -
2 fresh pineapple slices, cored or 2 rings of canned pineapple, patted dry
05 -
1 or 2 chipotle peppers in adobo
06 -
1 teaspoon kosher salt, optional
# Instructions:
01 -
Preheat oven to the high broiler setting. Place an oven rack on the highest rung, line a baking sheet with foil, and arrange tomatillos, garlic cloves, onion slices, and pineapple slices on the sheet.
02 -
Broil the prepared ingredients on high for 10 minutes. Remove the baking sheet from the oven, flip all ingredients, and return to the oven. Broil for another 5 minutes or until gently charred. Watch closely to avoid burning.
03 -
Transfer the broiled ingredients to a high-speed blender or food processor. Add the chipotle peppers and blend briefly or pulse to maintain a chunky texture. Avoid over-processing.
04 -
Taste the salsa and add salt as needed. Stir to combine, then serve immediately or store for later use.
# Notes:
01 -
For best results, use white onion, but yellow, Vidalia, or red onions are acceptable substitutes.
02 -
Avoid over-processing the salsa to preserve texture.
03 -
The salsa's flavor improves as it rests and develops over time.