Name: Pineapple Chipotle Salsa Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 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 fresh pineapple (cored) or 2 rings canned pineapple (patted dry); 1 or 2 chipotle peppers in adobo; 1 teaspoon kosher salt (optional, plus more to taste)

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Introduction

This Pineapple Chipotle Salsa offers a vibrant blend of smoky heat and sweet tropical flavors. Perfect as a dip or a topping, it brings a fresh twist to any meal with its charred tomatillos and pineapple.

The image shows a white divided plate on a white marbled surface, with the larger section filled with reddish-brown chunky salsa, which has visible seeds and bits of peppers, and a tortilla chip dipped into it. The salsa is glossy and thick in texture. The two smaller sections of the plate hold triangular yellowish tortilla chips, arranged in small piles. Around the plate, there is a whole garlic bulb at the bottom left, a lime partially visible, a white cloth with a black stitched line near the bottom right, and a bowl of chopped white onions above the plate along with a stack of bright yellow pineapple slices. The overall look is bright and fresh with a focus on the salsa and chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7-8 tomatillos, husks removed and sliced in half
4 garlic cloves, kept whole
2 thick slices onion (about ½-inch thick each)
2 slices fresh pineapple, cored (or 2 rings canned pineapple, patted dry)
1 or 2 chipotle peppers in adobo
1 teaspoon kosher salt (optional, plus more to taste)

Instructions

Step 1: Preheat your oven to the high broiler setting and position the oven rack on the top rung. Line a baking sheet with foil for easier cleanup.
Step 2: Arrange the tomatillos, whole garlic cloves, pineapple slices, and onion slices on the baking sheet. Broil on high for 10 minutes until they begin to char.
Step 3: Remove the baking sheet, flip all the ingredients, and return it to the oven. Broil for an additional 5 minutes or until gently charred. Keep a close eye to avoid burning, as broilers vary in heat intensity.
Step 4: Transfer the charred ingredients to a high-speed blender or food processor. Add the chipotle peppers and blend briefly or pulse a few times to achieve a chunky consistency.
Step 5: Taste the salsa and season with kosher salt as desired. Stir well to combine and serve immediately.

Tips & Variations

Adjust the number of chipotle peppers to control the heat level; start with one if you prefer milder salsa.
Use fresh pineapple for a juicier salsa or canned pineapple for convenience, but make sure to pat canned pineapple dry to avoid excess moisture.
For a smoother salsa, blend longer until your preferred texture is reached.

Storage

Store the salsa in an airtight container in the refrigerator for up to 5 days. Before serving, stir well and allow it to come to room temperature or warm slightly if preferred. Avoid freezing as the texture may change.

How to Serve

A rustic yellow bowl with a slightly worn texture is filled with a thick, textured orange-brown sauce mixed with visible seeds and small bits. A metal spoon lifts some of the sauce above the bowl, showing a chunky consistency with a glossy surface. The bowl is placed on a white marbled texture surface with soft lighting that brings out the warm tones of the sauce photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa without a broiler?

Yes, you can roast the ingredients under a hot oven setting (around 450°F) or grill them until charred, though broiling provides the quickest and most intense char.

How spicy is this salsa?

The heat depends on how many chipotle peppers you add. Using one pepper yields moderate heat, while two will increase the spiciness significantly. You can always start with fewer and add more to taste.