PINEAPPLE AND CORIANDER SALSA

PINEAPPLE AND CORIANDER SALSA

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Ingredients

1/2 pineapple finely diced, retain as much juice as you can
1/2 purple onion finely diced
1/4 bunch mint leaves chopped
1/4 bunch coriander (cilantro) leaves chopped
1/2 red bell pepper finely diced
extra virgin olive oil
sea salt flakes
freshly ground black pepper
  • Medium

Ingredients

Directions

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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.

  1. Combine the pineapple, onion, mint, coriander 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.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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