15 tomatillos,
peeled and washed
2 chipotle chiles in adobo
1/4 cup fresh cilantro
leaves
3 Tablespoons
honey
3 slices pineapple
(1/2-inch-thick), grilled
1 mediium
onion, finely diced
1/2 teaspoon salt
Combine tomatillos,
chipotle chiles, cilantro, and honey in a blender and
pulse until a bit chunky. Transfer to a bowl.
Dice the grilled pineapple into 1/8-inch
pieces and add to the tomatillo mixture, along with
the diced onion and salt.
Place in refrigerator to chill, or serve warm.