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
- 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