Aji de pina

This quick salsa uses fresh pineapples but if you wish, you can place the whole, unpeeled pineapple in a hot wood fired oven for 20 – 25 minutes before chopping it to help caramelise the juices

Credit: Taste of the Tropics

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• ½ pineapple, peeled, cored and finely chopped
• 5 spring onion, thinly sliced
• 3 -5 chillies, finely chopped
• 3 limes, juiced
• 1 bunch coriander, coarsely chopped
• Salt, to taste

Instructions

1. Place all the ingredients in a bowl and stir to combine well.

This recipe and image is from Taste of the Tropics - Family and friends.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.