Pineapple and chilli salsa

Pineapple and chilli salsa

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1/2 small red onion
2 limes
1 tomato
1/2 red pepper
1/2-1 red chilli
1/4 ripe pineapple
coriander sprigs
1-2 tablespoons olive oil
salt

Method

  1. Peel and finely dice the red onion and put into a bowl. Finely grate the zest from one of the limes and squeeze the juice from both fruit. Add the lime zest and half the juice to the onion, saving the remainder for seasoning at the end.
  2. Blanch the tomato in boiling water for 10 seconds, then refresh in cold water, dry and peel (or leave the skin on if you prefer). Quarter and deseed the tomato, then finely dice.
  3. Using a swivel vegetable peeler, peel the red pepper and finely dice it. (For a deeper, more intense flavour, you can lightly blister the pepper over the gas flame before peeling.) Deseed and finely chop the chilli.
  4. Peel, core and finely dice the pineapple and coarsely chop the coriander leaves.
  5. Stir the tomato, pepper, chilli, pineapple and coriander into the onion and lime mixture. Stir in the olive oil and season well with salt and more lime juice, if necessary. Leave to stand for 30 minutes to allow the flavours to develop.

Variation

  • Avocado and black bean salsa: Omit the tomato, red pepper and pineapple. Add 1 ripe but firm avocado, cut into even dice, ½ x 400 g tin black beans, drained and rinsed, and 1 thinly sliced spring onion.
Tags:
Leiths School of food and wine
cookery course
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