Prepare an outdoor or stovetop grill. Grill the pineapple slices until they just begin to color slightly, about 3 to 4 minutes on each side. Remove them from the heat, and set them aside to cool. When the pineapple is cool enough to handle, dice it.
Put the tomatillos, chipotles, tequila, and garlic in a food processor or blender, and pulse or blend until smooth. Add 1 cup of the pineapple, and pulse or blend briefly; the purée should not be too smooth. Transfer to a medium bowl, and fold in the remaining pineapple, the cilantro, and the onion. Taste, and season with salt. Let the salsa rest for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 155.2mg||5 %|
|Potassium 457.3mg||12 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 10.5g|
|Protein 2.1g||3 %|
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Calories per serving: 71
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