Pineapple Salsa
This Pineapple Salsa is addictive! It's a sweet, sour and spicy flavour bomb that complements many dishes, but I love it with grilled fish, prawn tacos or as shown below, with smoked meat. I first had this salsa in a pub in London; it was served with a slow cooked streaky bacon chop. The flavours balanced so well that I went straight home and tried to recreate the salsa.
Equipment
- 1 Non-stick pan
Ingredients
- 500 grams pineapple, peeled and chopped into small 1cm cubes
- 1 tbsp brown sugar
- 1 small garlic clove, grated on a microplane
- 1 fresno or serrano chilli, finely diced try to use a red chilli instead of a green one. This will make the end result look a lot better
- 1 tbsp chili paste you can use your favourite chilli paste, but be careful that it does not have additional flavours or sweeteners. I use fermented chilli sauce. Sambal Oelek is also a good alternative
- 1 tbsp lime juice
- 2 tbsp finely chopped coriander leaves
- salt to taste
Instructions
- Sprinkle the sugar onto a small non-stick pan and spread it so that it coats all the pan surface. Place the pan on medium heat.
- As soon as the sugar is melted, add the pineapple pieces and cook for 4 minutes.
- Add the garlic to the pan and cook for another minute, or just enough for the raw garlic flavour to be cooked through.
- Turn off the heat and allow the pan to cool slightly. Mix in the chilli paste, chilli dice and coriander. Be careful with the chilli paste and chilli dice. Depending on how spicy you want the salsa, you may need to vary the amount used.
- Taste the salsa. Season with salt and lime juice to taste.
- Let the salsa rest for a few minutes before serving. You can also prepare it in advance and store it in the fridge. Let it come to room temperature before serving.