I made this Pineapple Salsa to go with a recipe for Tortillas with Braised Mushrooms and Kale inspired by a very convoluted (shocker) recipe written by by Yotam Ottolenghi for the Sunday Observer. It was good, but not something I would make again.
The pineapple salsa, however, which I was poised to dislike and was only making because I had pineapple in the fridge, was delicious. It worked really well with my dish, but I can see it being absolutely stunning this summer, spooned over BBQ ribs or plain grilled chicken or fish.
Makes about one cup of salsa
1 cup of fresh pineapple
1/2 - 1 fresh red hot chili pepper, depending on how spicy you like things
1 Tbsp coriander leaves
1 1/2 tsps green onion
Juice of one lime
Salt to taste
Finely dice all of the ingredients and combine them in a small bowl.
Stir to combine and then season with the lime juice and some salt. Add more hot pepper if you would like the salsa to be spicier.
Should be used at once, but still tasty the following day.
Inspiration recipe, here.