Chipotle, Tomatillo and Pineapple Salsa

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