Papaya Chutney with Pineapple and Poblano

Directions

1. 1
   Heat up the mini oven at 350 degrees
2. 2
   Lightly baste the poblano with a couple drops of the olive oil
3. 3
   Place the Poblano in the mini oven and let it roast for about 15 minutes
4. 4
   Remove from the oven and allow it to cool Discard the blistered skin and dice it roughly
5. 5
   In a medium pan, heat the olive oil
6. 6
   Add all ingredients, except for a a couple cilantro leaves for garnish. Be sure to add the pineapple juice too.
7. 7
   Heat until all the ingredients are soft and can be crushed easily by a spoon
8. 8
   Put the mixture into a food processor
9. 9
   Pulse the mixture slowly until it has a smooth texture
10. 10
    Optional: Sieve the chutney if you want an even smoother consistency