Pineapple & Pickled Jalapeño Salsa
A sweet & spicy pineapple & pickled jalapeño salsa that's quick to make and perfect for tacos, nachos, grilled meat & fish, salads and loads more.
Servings: 6 People
Equipment
- Mixing Bowl
- Microplane/Grater
Ingredients
- Half A Large Pineapple
- 6 Slices Pickled Jalapeño (See Notes)
- 1 Echalion Shallot (Banana Shallot)
- The Zest Of 1 Lime
- 1 tsbp Lime Juice
- 1 tbsp Finely Chopped Coriander
- 1 tbsp Olive Oil
- A Pinch Of Sea Salt
Instructions
- Use a sharp knife to trim the skin off the pineapple then cut off the core. Cut the pineapple into a 5mm dice then place into a mixing bowl.
- Next, peel the shallot, cut in half then finely dice. Add into the bowl with the pineapple.
- Finely chop the pickled jalapeños then add into the bowl with the pineapple as well, along with the lime (zest & juice), coriander, olive oil and salt.
- Give the salsa a mix to bring it all together then serve straight away or store in the fridge for up to 3 days.It's best not to season the salsa ahead of time, as it will bring the juice out of the pineapple.
Notes
1. Pineapple - You'll need half a large pineapple for this salsa. The pineapple that I used weighed 1½ kg whole but don't worry if yours is slightly larger/smaller. If you wanted to use a whole pineapple, simply double the rest of the ingredients!
2. Pickled Jalapeños - Pickled chillies add a sweeter, less intense flavour compared to raw ones. You can use raw chillies instead if you'd prefer but your salsa will be hotter. The amount of chillies that I use give the salsa a gentle kick of heat but feel free to add in more, to taste.
3. Storage - This salsa will need to be stored in the fridge, in an airtight container and is best eaten within 3 days. If you're planning on making the salsa ahead of time, it's best not to add the salt in until you serve it, as it will bring the juice out of the fruit.