Pineapple and Red Chile Salsa
Recipe from Food & Wine

When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.


Pineapple and Red Chile Salsa
Quentin Bacon

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Servings: Makes about 3 cups
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Appetizers, Dips and Spreads, Mexican Cuisine, Mexican Salsa, Pineapples, Salsa Dip
 
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Ingredients
  • 1 
    small onion, quartered
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  • 1/2  pound
    plum tomatoes, halved lengthwise
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  • 4 
    peeled garlic cloves
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  • 1/2  pound
    fresh pineapple, cut into 8 pieces
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  • 1 
    red bell pepper, stemmed, seeded, and quartered
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  • 1 
    fresh long red chile, such as a cayenne or Holland chile stemmed, seeded, and quartered
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  • 12 
    mint leaves
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  • 1/4  cup
    water
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  • 2  tablespoons
    fresh lime juice
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Directions
1.
Thread the ingredients onto skewers. Brush the kebabs with oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes; let cool slightly. Remove the ingredients from the skewers and transfer them to a blender.
2.
Add the mint leaves, water, and lime juice and puree until smooth. Season with salt.

MAKE AHEAD
The salsa can be refrigerated in an airtight container for up to 3 days.
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