Pineapple Chipotle Salsa
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Sweet and Spicy Chipotle Salsa — A sweet and spicy salsa with a lovely smokiness from pineapple, tomatillo, onion, and garlic that are blistered under broiler and then blended with chipotle peppers! PERFECT over tacos, with chips, or as a great addition to any Mexican-inspired meal!
Easy Chipotle Tomatillo Salsa Recipe
This chipotle salsa recipe is a bit sweet from the pineapple, tangy from the tomatillos, and a little bit spicy from the chipotles.
Between the natural smokiness in the chipotle peppers and then broiling the ingredients, the salsa is also somewhat smoky-tasting.
Pineapple chipotle salsa is wonderful over tacos, especially tacos al pastor, with chips, or as a lovely accompaniment to any Mexican-inspired meal.
Ingredients In Chipotle Salsa
For this easy, flavorful red tomatillo salsa with just a handful of ingredients, you’ll need the following items:
- Chipotle pepper
How to Make Chipotle Salsa
This smoky-sweet chipotle tomatillo salsa is so easy to make! Here’s an overview of the recipe:
- Preheat your broiler to high, place a rack on the highest rung of your oven, line a baking sheet with foil to save on cleanup, and broil halved tomatillos, garlic, onion and pineapple for 10 minutes.
- Flip everything over and broil another 5 minutes, or until blistered.
- Place the broiled ingredients in a blender or food processor, along with chipotle peppers, and blend or pulse very briefly just until the salsa is chunky and combined.
- Taste the salsa and add salt, to taste, before serving.
What Kind Of Pineapple Should I Use?
It technically doesn’t matter if you use fresh pineapple slices or canned pineapple rings since it’s getting broiled and then blended. I use what I have on hand.
If you’re using canned pineapple, make sure not to use crushed pineapple and select pineapple in rings.
Also, pat the pineapple rings dry before broiling them since they can be very juicy which isn’t great in a very hot oven or broiler since all that liquid will be prone to burning from the natural sugars.
Is Chipotle Salsa Spicy?
On the heat scale, this is a very moderately spiced salsa and I really don’t consider it “spicy.” However, I have passion for spicy food so I may not be the best judge.
All things considered though, you’re only using one or two canned chipotle peppers, and they’re the only ingredient which could be considered at all on the spicy side, but they’re not that spicy.
Tomatillos, or green tomatoes, are not at all spicy in case you’ve never worked with them.
Tips for the Best Chipotle Salsa
Broiling: Whenever you’re broiling anything, make sure to keep a very close eye on it! Food can go from underdone to burnt in the matter of a minute under a very hot broiler. Make sure to watch your food, and not the clock, when you broil the ingredients for this salsa.
Blending: Next, when you’re blending together the ingredients in either a blender or food processor, I recommend just blending on high speed for a few seconds in the blender or pulsing a few times in your food processor.
I like to keep the salsa somewhat chunky rather than over-blending or over-processing it into a super smooth puree.
Storing: Store the salsa in the fridge for up to one week. I find that the flavor marries and develops over the first few days and the salsa actually tastes better with time!
What to Serve with Chipotle Tomatillo Salsa
Try serving the red tomatillo salsa with one or more of the following dishes:
- Baked tortilla chips
- Tacos al pastor
- Beef taco salad bowls
- Sweet potato black bean enchiladas
- Veggie burrito bowls
- Smothered beef burritos
- 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 of fresh pineapple (cored) or 2 rings of canned pineapple (patted dry)
- 1 or 2 chipotle peppers in adobo
- 1 teaspoon kosher salt, optional plus more to taste if desired
- Preheat oven to the high broiler setting, place an oven rack on the top rung, and line a baking sheet with foil for easier cleanup, and add the tomatillos, whole garlic cloves, pineapple, and broil on high for 10 minutes.
- Remove the baking sheet from the oven, flip over all the ingredients, and return the baking sheet to the oven, and broil for an additional 5 minutes, or until gently charred. Tip - Keep a close eye on everything during this second round of broiling since broilers vary dramatically in their heat output and food can extremely quickly go from underdone to burnt when broiling anything.
- Remove the baking sheet from the oven, transfer the charred ingredients to the canister of a high speed blender or food processor, add the chipotle peppers, and blend on high speed very briefly or pulse a few times, until a chunky consistency is achieved.**
- Taste the salsa, add salt to taste, stir to combine, and serve.
*I use and prefer white onion but but yellow, Vidalia, or red onions are acceptable substitutes.
**I suggest not over-blending or over-processing this into an overly smooth puree and keeping the salsa a bit chunky with some texture.
Storage: Salsa will keep airtight in the fridge for up to 1 week. I find the flavors of the salsa marry as time passes and the overall flavor profile improves with time.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 137mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 0g
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