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, 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 sauce; 1 teaspoon kosher salt (optional, plus more to taste)

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Introduction

This Pineapple Chipotle Salsa is a vibrant and smoky blend that perfectly balances sweet, spicy, and tangy flavors. It’s quick to prepare and brings a fresh kick to tacos, grilled meats, or as a lively dip. The broiling step adds a delicious char that deepens the taste.

The image shows a white divided plate with two sections: the larger section contains a thick red-brown salsa with visible seeds and a slightly chunky texture, while the smaller section holds crispy yellow tortilla chips, piled high and spilling onto the plate’s edge. One tortilla chip is dipped halfway into the salsa in the larger section. The plate is placed on a white marbled surface, and around it are a green lime, a whole white garlic bulb, a white cloth, and a small bowl with chopped white onions. The overall scene is bright and inviting with a casual snack style. 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 of 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)

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 easy cleanup. Place the tomatillos, whole garlic cloves, pineapple slices, and onion slices on the baking sheet.
Step 2: Broil the ingredients on high for 10 minutes, allowing them to char and soften.
Step 3: Remove the baking sheet and carefully flip all the ingredients to the other side. Return the baking sheet to the oven and broil for an additional 5 minutes. Watch closely to prevent burning, as heat can vary significantly between broilers.
Step 4: Transfer the charred ingredients to a high-speed blender or food processor. Add the chipotle peppers and blend briefly or pulse until the salsa reaches a chunky consistency.
Step 5: Taste and season with kosher salt to your preference. Stir well and serve immediately for the best flavor.

Tips & Variations

For a milder salsa, start with one chipotle pepper and add more gradually as desired.
Using fresh pineapple adds brightness, but canned works well if fresh is unavailable—just be sure to pat it dry to avoid excess liquid.
If you don’t have a broiler, you can char the ingredients on a grill or in a hot skillet for a similar smoky flavor.
Add a squeeze of lime juice after blending for extra brightness and acidity.

Storage

Store the salsa in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. Reheat gently if desired or enjoy cold as a fresh topping.

How to Serve

A close-up image of thick, orange-brown sauce with visible seeds and small chunks inside a white ceramic bowl with a textured and worn look. A spoon scoops some sauce above the bowl, showing its rough, chunky texture with white seeds spread evenly. The bowl sits on a white marbled surface, and a blurred white cloth is in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chipotle powder instead of chipotle peppers in adobo?

Yes, you can substitute dried chipotle powder, but start with a small amount and adjust to taste, as the flavor and heat level will be different.

Is this salsa spicy?

The heat level depends on how many chipotle peppers you use. One pepper will give a mild to moderate spice, while two peppers will increase the heat. Adjust according to your preference.