Charred Chilli Pineapple Salsa Recipe
Introduction
This charred chilli pineapple salsa is a vibrant and smoky twist on a classic salsa. Combining the sweetness of pineapple with the heat of chilli and the freshness of lime and coriander, it’s perfect for grilled meats, tacos, or as a zesty dip.
Ingredients
- Vegetable oil, for griddling
- 300g prepared pineapple fingers
- 2 spring onions
- 1 red chilli
- 1-2 limes, juiced
- Handful of coriander, chopped
Instructions
- Step 1: Lightly oil a griddle pan and heat it over medium-high heat. Char the pineapple fingers for 2-4 minutes on each side until deep char marks appear. Transfer to a board and finely chop, then place in a bowl.
- Step 2: Using the same pan, char the spring onions and red chilli for a few minutes on each side until slightly blackened. Finely chop them and add to the bowl with the pineapple.
- Step 3: Mix in the lime juice and chopped coriander. Taste and adjust seasoning, adding more lime juice if needed.
Tips & Variations
- For milder heat, remove the seeds from the chilli before charring.
- Add diced avocado for a creamy texture.
- Use fresh lemon juice as a zesty alternative to lime.
- If you don’t have a griddle pan, a hot frying pan works well too.
Storage
Store the salsa in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if needed, bring it to room temperature before serving to enhance the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pineapple instead of fresh?
Fresh pineapple is best for its texture and flavor, but if using canned, choose ones packed in juice rather than syrup and drain well before charring.
How spicy is this salsa?
The heat level depends on the type and amount of chilli used. You can adjust by using less chilli or removing the seeds to reduce the spiciness.
Print
Charred Chilli Pineapple Salsa Recipe
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A vibrant and tangy Charred Chilli Pineapple Salsa combining smoky grilled pineapple, spicy red chilli, and fresh coriander, perfect as a zesty accompaniment or topping for grilled meats, tacos, or as a refreshing dip.
Ingredients
Ingredients
- Vegetable oil, for griddling
- 300g prepared pineapple fingers
- 2 spring onions
- 1 red chilli
- 1–2 limes, juiced
- Handful of coriander, chopped
Instructions
- Preheat and oil the griddle pan: Lightly brush a griddle pan with vegetable oil and heat it over medium-high heat to prepare for charring the pineapple and vegetables.
- Char the pineapple: Place the pineapple fingers on the hot griddle pan and cook for 2-4 minutes on each side until deep char marks appear, imparting a smoky flavor. Transfer to a board and finely chop the pineapple, then place it in a mixing bowl.
- Char the spring onions and chilli: Using the same griddle pan, char the spring onions and red chilli for a few minutes on each side until nicely blackened. Finely chop them and add to the bowl with the pineapple.
- Mix and season the salsa: Add the lime juice and chopped coriander to the bowl. Stir everything until well combined. Taste and adjust the seasoning by adding more lime juice if needed for extra tanginess.
Notes
- Use medium-high heat to ensure good charring without burning.
- Adjust the number of limes based on your desired level of acidity.
- Remove seeds from the chilli if you want to reduce the heat of the salsa.
- This salsa pairs well with grilled meats, fish, tacos, or as a topping for nachos.
- For a milder version, substitute red chilli with sweet peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce/Dip
- Method: Grilling
- Cuisine: Fusion/Contemporary
Keywords: charred pineapple salsa, grilled pineapple salsa, spicy pineapple salsa, summer salsa, grilled fruit salsa, vegetarian salsa
