Ingredients
Vegetables and Fruits
- 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)
Other Ingredients
- 1 or 2 chipotle peppers in adobo
- 1 teaspoon kosher salt, optional plus more to taste
Instructions
- Preheat and Prepare Ingredients: Preheat your oven’s broiler to high and place the oven rack on the top rung. Line a baking sheet with foil for easier cleanup. Arrange the tomatillos, whole garlic cloves, onion slices, and pineapple slices on the baking sheet to prepare for charring.
- First Broil: Place the baking sheet under the broiler and cook for 10 minutes. This initial charring will blister the tomatillos and start to caramelize the pineapple, onions, and garlic, bringing out their smoky flavors.
- Flip and Broil Again: Remove the baking sheet, flip over all the ingredients to ensure even charring, then return to the broiler for an additional 5 minutes or until the ingredients are gently charred. Keep a close eye to prevent burning, as broiling times can vary.
- Blend Ingredients: Transfer the charred ingredients to a high-speed blender or food processor. Add the chipotle peppers in adobo and blend briefly or pulse a few times until you achieve a chunky salsa consistency without over-processing.
- Season and Serve: Taste the salsa and add kosher salt as needed. Stir well to combine all flavors and serve immediately with your favorite Mexican dishes, tacos, or tortilla chips.
Notes
- Keep a close watch during the second broiling step to avoid burning, as oven broilers vary in intensity.
- You can adjust the number of chipotle peppers depending on your spice preference.
- For a smoother salsa, blend longer; for chunkier texture, pulse sparingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salsa
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
