Ingredients
- 1 (20 ounce) can pineapple chunks in juice
- 1 teaspoon vegetable oil, for greasing pan
- 1/2 yellow onion, roughly chopped
- 6 unpeeled garlic cloves
- 1/4 cup chile garlic sauce (such as Sriracha®)
- 3 tablespoons fresh mint leaves
- 1/4 teaspoon salt, or to taste
- 1/4 cup seasoned rice vinegar
Directions
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Place a strainer over a bowl, and transfer in pineapple chunks. Let drain well, and reserve juice.
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Preheat the oven’s broiler to High and set a rack 8 inches from the heat source. Line a rimmed baking sheet with foil, and lightly oil the foil.
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Spread pineapple chunks onto the prepared pan. Add onion and garlic and spread out evenly.
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Broil pineapple until tops of pineapple chunks and onions are charred, about 5 minutes. Let cool to room temperature, about 15 minutes.
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Remove garlic cloves and set aside. Transfer pineapple and onions into a blender. Peel garlic cloves; add to the blender; add in reserved pineapple juice, Sriracha, mint leaves, salt, and vinegar. Blend until the mixture is as smooth or chunky as you like. Taste for seasoning.
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Cover and refrigerate for at least 1 hour before serving. Salsa can be made up to 3 days ahead.