Ingredients

  • 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

    2 1/4 cups

    Preparation

    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.

    1 hour

    Dining and Cooking