Best Chipotle Tomatillo And Pineapple Salsa Recipes

TOMATILLO CHIPOTLE SALSA

Steps:

• Husk and rinse the tomatillos, cutting out the stems.
• Roast the tomatillos in the oven at 400F for 10-20 minutes or until they start to turn army green in color and wrinkle up.
• De-stem and de-seed two chipotles in adobo.
• Add the roasted tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.
• Take a taste for heat level. If you want more heat add more chipotle.
• If you want a thinner salsa you can add 2-3 Tablespoons of water or a sliver of onion.
• Serve immediately and store leftovers in an airtight container in the fridge.

PINEAPPLE TOMATILLO SALSA

Steps:

• Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper.
• Add 1/2 the tomatillos pulsing to puree. Add to pot when processor is full. Continue to puree the rest of the tomatillos, peppers, onions and pineapple. Do leave some chunks. Add all the ingredients to a large pot bring to a boil and cook over medium heat stirring to prevent burning and circulate the heat. Cook 10 minutes.
• Ladle hot salsa into hot jars leaving 1/4 inch head space.
• Wipe rims, center lids and screw on band to fingertip tight.
• Place jars in canner with boiling water, cover and bring back to a boil.
• Process for 15 minutes in a boiling water canner.
• Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
• Use in 1 year.
• Store opened jars in the refrigerator.
• Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.

PINEAPPLE CHIPOTLE SALSA

Steps:

• In large bowl, mix all ingredients except chips.
• Cover and refrigerate until needed; serve with chips.

PINEAPPLE TOMATILLO SALSA

Steps:

• On a grill, griddle or cast iron pan, char tomatillos then char pineapple slices.
• Combine tomatillo, chipotle, cilantro and honey in a blender.
• Pulse until chunky.
• Transfer to a bowl.
• Dice pineapple and add to bowl along with onion and salt.
• Mix to combine.
• Chill or serve warm.

CHIPOTLE TOMATILLO SALSA

Steps:

• To roast tomatillos:.
• Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
• Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
• Transfer to a blender. Add the remaining ingredients and puree until smooth.
• Store in a container in the fridge 2-3 days.

PINEAPPLE CHIPOTLE SALSA

Steps:

• Combine pineapple, red pepper, red onion, cilantro, lime juice, chipotle and adobo sauce in a large bowl.
• Refrigerate, covered, for a few hours or overnight.

CHIPOTLE, TOMATILLO AND PINEAPPLE SALSA

Steps:

• Place the chilies, tomatillos and onion in a blender and process until smooth. Stir in the pineapple and salt and let stand for 1 hour. Adjust salt to taste. Can be kept refrigerated for several days.