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
Preparation
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.
