Welcome back to regular programming here at ISPP HQ! I hope the holiday period treated you well and that 2016 has started well for you. I had a lovely little break with family & friends and I’m feeling somewhat refreshed and ready to face the year ahead!
I went out for tacos before Christmas and one of the vegetarian versions came with pineapple salsa. It was so delicious that I knew I had to have a play in the kitchen and make some for myself! It’s sweet, savoury and mighty tasty!
This pineapple salsa is perfect for topping your tacos, eating straight with some tortilla chips or apparently it also goes well on fish too. Pineapple has always been one of my favourite fruits so this is definitely a winner in my books! So, over to the recipe!
- Medium fresh pineapple
- Juice and zest of a lime
- Small red onion
- Red chilli
- 1/3 cup fresh mint
- 1/3 cup fresh coriander
- 2 cloves garlic
- 1tsp ground coriander
- 1tsp ground cumin
- Chop the pineapple into small pieces and place in a bowl
- Add the zest and juice of the lime and stir through
- Finely chop the onion, chilli, mint and coriander and add to the pineapple
- Mince the garlic and add to the bowl with the ground coriander, cumin and a pinch of salt
- Stir well to combine everything then leave to sit for 20-30 minutes to develop the flavours
If you like things on the spicy side then feel free to up the chilli content, and likewise you can always remove the seeds to the chilli to cool things down a little. I like it with a bit of a kick, but not overpoweringly spicy so one good sized chilli – with seeds – works perfectly for me.
This pineapple salsa is such a nice alternative to your standard salsas, it’s good to mix things up sometimes! Serve it with a bowl of my go-to guacamole and you’ve got yourself a winning mexican platter!