Piña de Gallo

Here’s a new recipe that I created for Mutual Mobile‘s annual Cinco de Queso competition. I’ve taken a couple of stabs at recipes that use pineapple for the sweetness before, but this is my favorite. (It’s also pretty much the easiest salsa recipe I’ve come up with to date.) Enjoy!


  • 2 20 oz cans crushed pineapple
  • 2 7.5 oz cans chipotle peppers in adobo
  • 1 bunch cilantro (discard stems)
  • 3 limes


Put the pineapple and cilantro in a blender or food processor. Juice the limes into the mix. Pick the peppers out of the adobo sauce and add them.

Now determine how much of the adobo sauce to add — the more, the saltier. The sauce from one of the cans tastes right to me, but you can add more or less depending on what you like.

Blend until smooth.