Best Chipotle Tomatillo And Pineapple Salsa Recipes

CHIPOTLE TOMATILLO GREEN-CHILI SALSA (COPYCAT)

Steps:

• Preheat oven to 500 degrees. Line a baking sheet with aluminum foil. Hold 4 raw tomatillos back, but place the rest of the halved tomatillos and the roma tomato cut-side down on the baking sheet. Bake until they begin to toast, about 20 minutes.
• In a food processor, combine the roasted tomatillos and tomatoes, the raw tomatillos, jalapeños (start with a half jalapeño if you're not sure, see note 1), red onion, garlic, cilantro, cumin and oregano. Pulse until the mixture is mostly smooth with some texture (see note 2).
• Taste and add more chiles and/or seeds depending on your preference for spiciness. Remember, the salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with food.
• Add lemon and lime juices, and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Yield: About 2 cups.

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.

GRILLED TOMATILLO AND PINEAPPLE SALSA

Steps:

• Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside.
• Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl.
• Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.

TOMATILLO PINEAPPLE SALSA

Steps:

• Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.
• Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.
• Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.
• Stir in onion, cilantro and lime juice. Season with salt to taste.

PINEAPPLE SALSA RECIPE

Steps:

• Mix together the diced pineapple, onion, chipotle powder, cilantro, lime juice and salt.
• Taste and adjust the spice level to your liking, along with salt and lime.
• Refrigerate until serving.

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.

SALSA DE TOMATILLO CON CHIPOTLE

Steps:

• Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
• Salsa be stored, tightly covered, in the refrigerator for 2 to 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.

TOMATILLO AND CHIPOTLE SALSA

Steps:

• Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
• Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.

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.

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.

TOMATILLO-CHIPOTLE SALSA

Steps:

• Position an oven rack 6" from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.