Description

This Pineapple Chipotle Salsa is a vibrant, smoky, and slightly sweet condiment perfect for adding a spicy kick to your favorite dishes. Made by broiling tomatillos, garlic, onion, and pineapple to develop rich charred flavors, then blended with smoky chipotle peppers in adobo, this salsa balances heat and sweetness beautifully. It's a quick and easy recipe ideal for topping tacos, grilled meats, or serving with tortilla chips.

Ingredients

Produce

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)

Pantry

1 or 2 chipotle peppers in adobo
1 teaspoon kosher salt (optional, plus more to taste)

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Instructions

Preheat and Prepare for Broiling: Set your oven to the high broiler setting and position an oven rack on the top rung. Line a baking sheet with foil for easier cleanup. Arrange the tomatillos, whole garlic cloves, pineapple slices, and onion slices evenly on the sheet.
Broil First Side: Place the baking sheet under the broiler and cook for 10 minutes. This step begins to char and soften the ingredients, bringing out their natural sugars and flavors.
Flip Ingredients: Carefully remove the baking sheet, then flip all the ingredients to ensure even cooking and charring on both sides.
Broil Second Side: Return the baking sheet to the broiler and cook for an additional 5 minutes, or until ingredients are gently charred. Watch closely to prevent burning, as broiling intensity varies widely.
Blend Ingredients: Transfer the broiled tomatillos, garlic, onion, and pineapple to a high-speed blender or food processor. Add the chipotle peppers in adobo sauce. Pulse or blend briefly on high until the salsa achieves a chunky but well-mixed consistency.
Season and Serve: Taste the salsa and add kosher salt as needed, stirring to combine thoroughly. Serve immediately with tacos, grilled foods, or tortilla chips.

Notes

Watch closely while broiling, as broiler heat output varies and food can burn quickly.
You can adjust the number of chipotle peppers to control the salsa's heat intensity.
For a smoother salsa, blend longer; for chunkier texture, pulse briefly.
Use fresh pineapple for the best flavor; canned pineapple must be patted dry to avoid excess moisture.
Store leftovers in an airtight container in the refrigerator for up to 5 days.