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Pineapple Salsa for Lamb Burgers

Use this salsa to top our Mini Lamb Burgers. If you have leftover salsa, try it with pork.

  • Yield: Makes about 2 1/2 cups

Source: Martha Stewart Living, June 2005


  • 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


  1. Toast pasilla chiles in a dry small skillet over medium-high heat, turning often, until skins begin to blister, about 3 minutes.

  2. 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.

  3. 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.

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