Pineapple-Chipotle Salsa

Name: Pineapple-Chipotle Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp adobo sauce (from drained chipotle chiles); 2 Tbsps brown sugar; 2 drained canned chipotle chiles in adobo sauce, minced; 2 Tbsps cider vinegar; 118 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 2 Tbsps fresh lime juice; 355 milliliters diced onion; 118 milliliters pineapple juice; 710 milliliters diced fresh or canned pineapple tidbits; 1 teaspoons salt; 237 milliliters diced seeded tomato; 2 teaspoons vegetable oil

Pineapple-Chipotle Salsa requires about 45 minutes from start to finish. Watching your figure? This gluten free and vegan recipe has 180 calories, 2g of protein, and 2g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up vegetable oil, pineapple tidbits, salt, and a few other things to make it today. It works well as a very reasonably priced hor d'oeuvre.

Instructions

Heat oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pineapple and onion; saut 10 minutes or until lightly browned.

Ingredients you will need

Pineapple

Onion

Add tomato and garlic; saut 1 minute. Stir in pineapple juice, brown sugar, vinegar, chiles, and adobo sauce. Cook 6 minutes, stirring occasionally. Stir in cilantro, fresh lime juice, and salt. Cool.

Ingredients you will need

Pineapple Juice

Adobo Sauce

Brown Sugar

Lime Juice

Cilantro

Vinegar

Chili Pepper

Garlic

Tomato

Salt

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

adobo sauce (from drained chipotle chiles)2Tbsps

brown sugar 2

drained canned chipotle chiles in adobo sauce, minced 2Tbsps

cider vinegar 118milliliters

chopped fresh cilantro 2

garlic cloves, minced 2Tbsps

fresh lime juice 355milliliters

diced onion 118milliliters

pineapple juice 710milliliters

diced fresh or canned pineapple tidbits 1teaspoons

salt 237milliliters

diced seeded tomato 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.