Recipe: Fresh Pineapple Salsa
A chunky, dip-worthy salsa made with fresh pineapple and red bell pepper.
Recipe: Proper Crisps Photo: Daniel Allen
3 cups diced fresh pineapple (about 1 medium)
1 red bell pepper, chopped
½ cup chopped red onion (about ½ small onion)
¼ cup chopped fresh coriander
1 medium jalapeño*, seeds and ribs removed, finely chopped
3 tablespoons lime juice (from about 1 ½ limes), or more if needed
¼ teaspoon fine sea salt
In a medium serving bowl, combine the pineapple, bell pepper, onion, coriander, and jalapeño. Add the lime juice and salt and stir to combine.
Season to taste with additional lime juice (for zing) and/or salt (for more overall flavour).
Ideally, let the salsa rest for 10 minutes or longer before serving. It’s best served fresh but keeps well, chilled, for up to 4 days. Serve with Proper Crisps.
Read about the owners of Nelson company Proper Crisps in the March/April issue of NZ Life & Leisure.