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!
2slicesof fresh pineapplecored or 2 rings of canned pineapple (patted dry)
1or 2 chipotle peppers in adobo
1teaspoonkosher saltoptional plus more to taste if desired
Instructions
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.
Notes
*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.