Chipotle, Tomatillo and Pineapple Salsa

By Molly O’Neill

Published August 1, 1998

Total Time
1 hour
Rating
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Ingredients

Yield:2¼ cups

  • 2 to 4 canned Chipotle chilies in adobo sauce plus 1 tablespoon of the sauce

  • 10 tomatillos, skin removed, washed and chopped

  • 1 medium yellow onion, chopped

  • ½ cup finely chopped dried pineapple

  • ¼ teaspoon salt

Ingredient Substitution Guide
Nutritional analysis per serving

12 grams carbs; 53 calories; 1 gram fat; 3 grams fiber; 571 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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