Best 7 Chipotle Tomatillo And Pineapple Salsa Recipes

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 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.

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.

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 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 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.

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.