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Pineapple Salsa for Lamb Burgers
Recipe Summary
Yield: Makes about 2 1/2 cups
Ingredients
Ingredient Checklist
2 pasilla chiles or ancho chiles, stemmed and seeded
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 medium pineapple, peeled, quartered lengthwise, cored, and cut into 1/3-inch chunks
1/4 cup packed dark-brown sugar
1/4 cup cider vinegar
1 tablespoon yellow ballpark mustard
1 to 2 chipotle chiles in adobo sauce, finely chopped
Cook's Notes
Pasilla chiles, also called chiles negros, are dried chilaca chiles. Salsa can be refrigerated in an airtight container, up to 1 week.
Gallery
Pineapple Salsa for Lamb Burgers
Recipe Summary
Yield: Makes about 2 1/2 cups
Gallery
Pineapple Salsa for Lamb Burgers
Pineapple Salsa for Lamb Burgers
Pineapple Salsa for Lamb Burgers
Recipe Summary
Yield: Makes about 2 1/2 cups
Recipe Summary
Yield: Makes about 2 1/2 cups
Yield: Makes about 2 1/2 cups
Makes about 2 1/2 cups
Ingredients
Ingredients
- 2 pasilla chiles or ancho chiles, stemmed and seeded
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- Coarse salt and freshly ground pepper
- 1 medium pineapple, peeled, quartered lengthwise, cored, and cut into 1/3-inch chunks
- 1/4 cup packed dark-brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon yellow ballpark mustard
- 1 to 2 chipotle chiles in adobo sauce, finely chopped
Directions
Toast pasilla chiles in a dry small skillet over medium-high heat, turning often, until skins begin to blister, about 3 minutes.
Heat oil in a medium saucepan over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, 4 to 5 minutes.
Add toasted chiles, the pineapple, sugar, vinegar, mustard, and chipotle chiles to saucepan. Cover; simmer until pineapple is translucent, about 15 minutes. Discard pasilla chiles. Refrigerate salsa until cold, about 1 hour, before serving.
Cook's Notes
Pasilla chiles, also called chiles negros, are dried chilaca chiles. Salsa can be refrigerated in an airtight container, up to 1 week.
Cook’s Notes
Pasilla chiles, also called chiles negros, are dried chilaca chiles. Salsa can be refrigerated in an airtight container, up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pineapple Salsa for Lamb Burgers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
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All Reviews for Pineapple Salsa for Lamb Burgers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
