Pineapple Salsa
I’ve been making pineapple salsa for years but recently discovered the twist of charring the pineapple - it really brings out the flavour and the juiciness!
If you’re in a hurry, no need to char the pineapple. (But do try it when you have a little more time.)
The sweet and tart and spicy flavours of this recipe are great with our luscious cream cheese.
See Also: Steps to make Quickie Quesadillas
Ingredients:
1 fresh pineapple
2T neutral-flavoured vegetable oil (can omit this if not charring the pineapple)
Large pinch of salt
1 or two fresh red chillies, deseeded and finely chopped
About 4 large fresh mint leaves, chopped into thin strips
How to make Pineapple Salsa
With a large sharp knife, trim the pineapple: cut off top and bottom, and cut down the sides to remove the skin. Stand the pineapple upright, and cut down twice to quarter it lengthways. Cut down again to remove the tough pithy core from the centre of each quarter.
Cut each pineapple quarter into quarters lengthwise.
Heat the oil in a large frying pan on high heat, and add the pinch of salt. When the oil is hot, add the pineapple sections. You’ll probably need to cook them in two batches: the side of each piece needs to be flat against the pan. Cook a few minutes each side, until the pineapple is starting to brown.
When the pineapple is cool enough to handle, slice finely. Add the chilli and mint, stir to combine.
As well as being great on bagels with cream cheese, it’s also good on a burger, in a falafel wrap, with roasted vegetables or as part of a salad buffet lunch.
Waste buster tip: freeze the pineapple cores and use them to flavour a jug of water, along with some mint and cucumber.
