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Grilled Pork Chops with Pineapple & Red Chile Salsa (Food & Wine Magazine)*
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| 1 small | onion, quartered |
| 1/2 pound | plum tomatoes, halved lengthwise |
| 4 | peeled garlic cloves |
| 1/2 pound | fresh pineapple, cut into 8 pieces |
| 1 | red bell pepper, stemmed, seeded and quartered |
| 1 | fresh long red chile, such as a cayenne or Holland chile - stemmed, seeded and quartered |
| 1. Thread the ingredients onto skewers and grill. 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. | |
| 12 | mint leaves |
| 1/4 cup | water |
| 2 Tbsp | fresh lime juice |
2. Add the above three ingredients and purée until smooth. Season with salt.
3. Serve with pork chops.
Note: Can make ahead and refrigerate in an airtight container for up to 3 days.
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