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

Martha Stewart Living, June 2005


Recipe Summary test

Makes about 2 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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.