Summer Pineapple Salsa
This pineapple salsa is perfect for summer. It is juicy, refreshing, sweet and spicy at the same time. It does not take more than 15 minutes to make and there is no cooking involved. As a short-cut, I bought cut pineapple from the fruits stall/supermarket, so there is no need to core the pineapple which to me is the bulk of the hardship. This recipe is adapted from Teczcape, whom I share similar tastebuds and cooking styles with :)
The pineapple salsa can be served as a snack with tortilla chips, as a grain bowl topping or as a side-dish to any main course, especially fish or chicken.
This is where I start from. The ingredients here are simple – pineapple, cherry tomatoes, shallots, coriander (cilantro), hot chillis (or chilli padi/serranto/jalapeno), lime and salt & pepper. The recipe is also highly adaptable – I made another serving for my family whom do not eat raw shallot or coriander, and substituted them with spring onions.
To me, the most “challenging” part of the recipe is to get my hands on sweet pineapples, and with that criteria fulfilled the salsa will taste great. Once the ingredients are mixed together, let it sit for 30 minutes for the flavours to combine. Yum!