Pineapple and Coriander Salsa

 

Photography by: Paul Hegeman

 
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  • Prep:
    15 min

Wine:

Dietary:

,

Serves: 

Season:

,

Ingredients

  • 1/2 pineapple finely diced, retain as much juice as you can
  • 1/2 purple onion finely diced
  • 1/2 bunch mint leaves chopped
  • 1/2 red bell pepper finely diced
  • extra virgin olive oil
  • sea salt flakes
  • freshly ground black pepper

This pineapple salsa is ideal for summer barbecues. Serve it as a dip with white corn chips, on top of grilled fish, throughout a salad of prawns or along side any chicken dish. The best time to make this is about 1/3rd of the way into pineapple season as that is when they are at their sweetest and luckily also when summer is in full swing.

February 23, 2011, By Paul Hegeman

Method

  1. Combine the pineapple, onion, mint and capsicum in a mixing bowl.
  2. Stir in some extra virgin olive oil until desired consistency.
  3. Season with salt and pepper to taste.
  4. Should the pineapple be out of season or not sweet enough, a touch of brown sugar may be added at this stage.

Pineapple and Coriander Salsa / , / Paul Hegeman 255