Chipotle, Tomatillo and Pineapple Salsa

By Molly O'Neill

Total Time
1 hour
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Ingredients

Yield:2¼ cups
  • 2 to 4canned Chipotle chilies in adobo sauce plus 1 tablespoon of the sauce
  • 10tomatillos, skin removed, washed and chopped
  • 1medium yellow onion, chopped
  • ½cup finely chopped dried pineapple
  • ¼teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (4.5 servings)

53 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 571 milligrams sodium

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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