Use this salsa to top our Mini Lamb Burgers. If you have leftover salsa, try it with pork.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Toast pasilla chiles in a dry small skillet over medium-high heat, turning often, until skins begin to blister, about 3 minutes.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, 4 to 5 minutes.
- Add toasted chiles, the pineapple, sugar, vinegar, mustard, and chipotle chiles to saucepan. Cover; simmer until pineapple is translucent, about 15 minutes. Discard pasilla chiles. Refrigerate salsa until cold, about 1 hour, before serving.
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