Zingy and zesty, this summer salsa brings a flavour sensation to the table. It's fruity, creamy, and really fresh, making an excellent accompaniment to grilled fish, spicy chicken, or just a bowl of corn chips and a mojito. You want your pineapple to be sweet and ripe, so sit it on the bench in the sunlight for a few days. This is a quick and versatile recipe you can make your own. Try some quartered cherry tomatoes, a thinly sliced fresh chilli, or some diced cucumber.
Ingredients 10
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Method 3
In a medium sized bowl, combine , and . Finely dice the , and add to the bowl, tossing to combine. Set aside.
Cut the top and bottom off the , then carefully slice around the sides to remove the skin. Cut into quarters lengthways, remove the core from each quarter, then dice into 2cm cubes. Add the pineapple and any excess juices to the bowl with the red onions. Cut in half, remove the seed and peel, and dice the avocados into 2 cm pieces, add to the bowl.
Zest and juice the directly into the bowl, add the , and pepper and gently mix. Taste and add more salt and pepper if needed. Then roughly chop the coriander leaves and gently mix them through the salsa.
Clove Kitchen's tips
This is a quick and versatile recipe you can make your own. Try adding some quartered cherry tomatoes, or a thinly sliced fresh chilli or some diced cucumber. We've replaced the pineapple with fresh peaches and it was delicious!
