Pineapple and habanero salsa recipe
Deliciously juicy and bursting with sweet, fruity flavour, caramelised pineapple is always delicious, and never more so than in this fiery salsa.
Best enjoyed with a generous pile of crispy tortilla chips, this simple yet seriously flavourful salsa is perfect for serving at get-togethers all summer long and would make a great addition to a movie night or even a solo snack party for one. It’s also wonderful with grilled white fish or chicken.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 1 small pineapple
- 1 medium red pepper
- 1 tbsp agave syrup (or light honey)
- 1 lime, freshly squeezed
- 1 small garlic clove, crushed
- 1 tsp habanero chilli puree, or to taste
- 1 handful fresh coriander, to garnish
- 1 pinch salt, or to taste
- 1 small pineapple
- 1 medium red pepper
- 1 tbsp agave syrup (or light honey)
- 1 lime, freshly squeezed
- 1 small garlic clove, crushed
- 1 tsp habanero chilli puree, or to taste
- 1 handful fresh coriander, to garnish
- 1 pinch salt, or to taste
- 1 small pineapple
- 1 medium red bell pepper
- 1 tbsp agave syrup (or light honey)
- 1 lime, freshly squeezed
- 1 small garlic clove, crushed
- 1 tsp habanero chili puree, or to taste
- 1 handful fresh cilantro, to garnish
- 1 pinch salt, or to taste
Details
- Cuisine: Mexican
- Recipe Type: Dip
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Cut half the pineapple into large pieces and chargrill in a frying pan (skillet).
- Chop the chargrilled pineapple into small pieces. Crush the rest of the fresh pineapple by chopping it repeatedly with a sharp knife until you achieve a chunky puree and add both to a mixing bowl.
- Cut the pepper in half through the stalk, then remove the membrane and scoop the seeds out.
- Chargrill the pepper skin side down directly over an open flame on the hob or grill. Alternatively, heat the oven to 220°C/200°C fan/425°F/gas mark 7 and place the peppers cut side down on a baking sheet lined with baking paper (parchment) and roast for 30-35 minutes. Allow to cool down and peel the skin off. Chop the pepper into small pieces and add to the bowl with the pineapple.
- Dice the red onion into small pieces and add to the bowl.
- Add the lime juice and the crushed garlic clove, followed by the agave syrup (or light honey).
- Stir through the habanero chilli puree, starting with a teaspoon at a time, until the desired heat level is achieved. Add salt to taste.
- Sprinkle with fresh coriander (cilantro) and serve with tortilla chips for dipping.
Recipe courtesy of gourmet tortilla chip company Manomasa.
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