Pineapple Sriracha Salsa

Ingredients

• 1 can pineapple chunks in juice , 20 ounce
• 1 teaspoon vegetable oil , for greasing pan
• 0.5 yellows onion , roughly chopped
• 6 garlics cloves
• 0.25 cups chile garlic sauce (such as Sriracha
• 3 tablespoons mint leaves
• 0.25 teaspoons salt , or to taste
• 0.25 cups rice vinegar

Instructions

1. 1

   Place a strainer over a bowl, and transfer in pineapple chunks. Let drain well, and reserve juice.

2. 2

   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.

3. 3

   Spread pineapple chunks onto the prepared pan. Add onion and garlic and spread out evenly.

4. 4

   Broil pineapple until tops of pineapple chunks and onions are charred, about 5 minutes. Let cool to room temperature, about 15 minutes.

5. 5

   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.

6. 6

   Cover and refrigerate for at least 1 hour before serving. Salsa can be made up to 3 days ahead.