Pineapple Salsa
15 min
total
4
people
101
calories per serving
Ingredients
4 people
- 400 gAnanas comosus (L.) Merril (finely diced)
- 1 pcRed onion (minced)
- 1 pcHot chili pepper (seeded and finely chopped)
- 2 tbspLime juice
- 1 pcFresh cilantro (chopped)
- 1 tbspExtra virgin olive oil
- 1 pinchGray sea salt
Method
Firm pineapple cubes that burst in the mouth, mixed with the heat of fresh chili. A colorful, glossy preparation where lime acidity cuts through the fruit's sweetness.
- 1
Cut the pineapple into regular 5mm cubes. The fruit must remain firm to the bite; do not crush it.
- 2
Finely mince the red onion and the chili. The more precise the cut, the more balanced and pleasant the chili's heat will be.
- 3
Coarsely chop the cilantro with a knife. You want visible pieces that keep their fragrance without turning black.
- 4
Mix everything with the lime juice, oil, and salt. Let it rest in a cool place so the juices bind everything together.
Frequently asked questions
How do you get this dish right?
- Never blend the salsa; the whole point is the texture of the pineapple cubes.
- If the pineapple releases too much juice, drain it slightly before mixing with the other ingredients.
How long does this dish keep?
Consume immediately or keep refrigerated for a maximum of 24h. The fruit softens with the acidity.
4.7
9 reviews
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