Thursday, September 1, 2011

Pineapple salsa

We are caught in the middle of a fruit glut at the moment. Yesterday we went to a pick your own farm and returned with 5 kg of strawberries and another 5 kg of raspberries. When we got back, our veggie box was waiting on our doorstep, brimming with apples, bananas, pears, damson and greengages, together with the usual vegetables. And when I opened the fridge to try to clear some space for them, I was confronted by a pineapple staring aggressively back at me.

I thought about making a batch of pineapple picalilli, but as I was already planning to make some chutney with the damsons and greengages, pickle the pears, and produce industrial quantities of strawberry and raspberry jam, I decided to go for something a little less labour-intensive. A bit of googling and some improvisation on my part produced this pineapple salsa.

1 pineapple
4 tsps of minced red chilli
4 finely chopped spring onions
3 tsps of salt
juice of 2 limes
half a large bunch of coriander (or a couple of miserly supermarket packs)

  1. Remove the skin from the pineapple, cut into quarters, remove the fibrous core, and chops the flesh into small chunks.
  2. Combine in a large bowl with the rest of the ingredients, stir well to mix, and leave to rest for 30 minutes to allow the flavours to develop.

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