Grilled tomatillo and pineapple salsa
Salsa
Grill
I first had this salsa about ten years ago, on one of the hottest days of the summer in Atlanta. I'll admit, I was skeptical: dried pineapple in salsa? At the time, it sounded more like a science experiment than a culinary revelation. In fact, it proved to be very much the latter. It's not just the dried pineapple (and please trust me that you must use the sweetend kind) that makes this salsa such a success, but how it plays off the smoky heat of the chipotles and the pert astringency of the tomatillos. The original recipe, from an article in the New York Times by Molly O'Neill, calls for the onion and tomatillos to be raw, and it's really pretty aggressive with the chipotles. I decided to up the smokiness by grilling the tomatillos and the onion briefly, and to cut back on the heat by reducing the amount of chipotles in adobo (I did add a pinch of red pepper flakes for brightness). The salsa benefits from a little sitting time, so it's worth a little planning ahead.
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