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
Scale
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
