this method to roast my chiles.
Grilled Pineapple Salsa (makes about 1 cup)
3-4 pineapple spears
1 tbs olive oil
1/4 c chopped red onion
1 green chile, roasted and chopped (Hatch, Anaheim, and poblano are good choices)
1 clove garlic, chopped
Pinch of smoked sea salt
Juice of half a lime
- Heat a grill or grill pan to high heat. When the grill is ready, brush the pineapple spears with olive oil. Grill the pineapple about 4 minutes a side or until grill marks form. Chop the pineapple into small, bite-sized pieces.
- In a medium bowl, toss the red onion, chile, garlic, and pineapple. Sprinkle in salt and squeeze in lime juice. Toss again and refrigerate, covered, 30 minutes to an hour.