Grill Your Sauces on a Stick- Pineapple and Red Chili Salsa |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Grill the ingredients for your bbq meat sauces on a skewer, then blend as the meat rests. First in a series of 3 grilled sauces. From chef Robert Del Grande of Cafe Annie and Bar Annie in Houston. Ingredients:
1 small onion, quartered |
1/2 lb plum tomato, halved lengthwise |
4 garlic cloves, peeled |
1/2 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 |
1/4 cup water |
2 tablespoons lime juice |
Directions:
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. About 15 minutes.
3. Remove from skewers and transfer to a blender. Add the three extra ingredients.
4. Puree until smooth, season with salt.
5. Serve the pineapple and red chili salsa with grilled pork chops.
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