Pineapple and Red Chile Salsa

Rating: 4 stars
  • 2,861 Ratings

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.Plus: 20 Smart Tips for Everyday Grilling More Salsa Recipes

By Robert Del Grande
June 2009

Gallery

© Quentin Bacon

Recipe Summary

total:
30 mins
Yield:
Makes about 3 cups
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Ingredients

Directions

  • 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.

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  • 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.

Serve With

Grilled pork chops.

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