Grill Your Sauces on a Stick- Pineapple and Red Chili Salsa

• 1 small onion, quartered
• 12 lb plum tomato, halved lengthwise
• 4 garlic cloves, peeled
• 12 lb fresh pineapple, cut into 8 pieces
• 1 red bell pepper, stemmed seeded and quartered
• 1 fresh long red chili pepper, stemmed seeded and quartered
• 12 mint leaves
• 14 cup water
• 2 tablespoons lime juice

1. Thread the "grill" ingredients for your sauce on a skewer.
2. Brush the "kebabs" with oil and grill over high heat, turning occasionally, until the veggies are charred in spots.
3. About 15 minutes.
4. Remove from skewers and transfer to a blender.
5. Add the three extra ingredients.
6. Puree until smooth, season with salt.
7. Serve the pineapple and red chili salsa with grilled pork chops.

onion, tomato, garlic, pineapple, red bell pepper, long red chili pepper, mint, water, lime juice

Taken from www.food.com/recipe/grill-your-sauces-on-a-stick-pineapple-and-red-chili-salsa-374053 (may not work)