Pineapple and Red Chile Salsa

• 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 pepperstemmed, seeded and quartered
• 1 fresh long red chile, such as a cayenne or Holland chilestemmed, seeded and quartered
• 12 mint leaves
• 1/4 cup water
• 2 tablespoons fresh lime juice

1. Thread the ingredients onto skewers.
2. 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.
3. Remove the ingredients from the skewers and transfer them to a blender.
4. Add the mint leaves, water, and lime juice and puree until smooth.
5. Season with salt.

onion, tomatoes, garlic, pineapple, red bell pepperstemmed, long red chile, mint, water, lime juice

Taken from www.foodandwine.com/recipes/pineapple-and-red-chile-salsa (may not work)