Grilled pineapple salsa turned out great

Ingredients:
2 cloves garlic, peeled
12 dried chile de árbol
flesh from 1 pineapple, cut into 1" thick slices
3 serrano chiles
1 large white onion, halved
1/4 cup vegetable broth or other savory broth
oil
dash of cumin
a few dashes of smoked paprika
1 scant tsp salt
handful of chopped cilantro leaves
Juice of 2 limes or to taste

●Slightly char garlic cloves over an open flame and put into food processor bowl.
●Toast chile de árbol in a hot pan on the stove and put into food processor bowl.
●Grill pineapple slices, serranos, and onion halves on high heat on two sides until charred and heated through. While these things cook, cover a baking sheet with foil.
●As each piece finishes cooking on the grill, place them on one side of the baking sheet until all of them are off the grill and in a pile. Fold the foil over to make a pocket. Let the grilled ingredients sit and steam in the foil.
●When the grilled ingredients are cool enough to touch, remove stems and skins from the onions and peppers.
●Add some of the pineapple and all the broth to the food processor bowl and process until the chile de árbol and garlic are in very small pieces.
●Add the rest of the grilled ingredients into the food processor bowl. Make sure to get all the pineapple juice sitting in the foil pocket. Process until desired chunkiness.
●Heat a saucepan on the stove on medium-low heat. Add enough oil to coat the bottom. Add the cumin and smoked paprika, toast spices for a few seconds, and put food processor contents in the pot. Add salt. Simmer 10 mins.
●Chill saucepan contents in the refrigerator for a few hours or overnight.
●Add cilantro and lime juice.

I wanted to make something different from my typical red tomato salsa, so I made this and was pleasantly surprised at how it turned out! The pineapple is very sweet, so it needs a little more lime than usual, and the salsa tastes not as spicy as you might expect.