Pineapple Salsa

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 101
• Protein: 1 g
• Carbs: 14 g
• Fat: 4 g

Ingredients

• 400 g Ananas comosus (L.) Merril ( finely diced )
• 1 piece Red onion ( minced )
• 1 piece Hot chili pepper ( seeded and finely chopped )
• 2 tbsp Lime juice
• 1 piece Fresh cilantro ( chopped )
• 1 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt

Instructions

1. Fruit cutting

   Cut the pineapple into regular 5mm cubes. The fruit must remain firm to the bite; do not crush it.

2. Aromatic preparation

   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. Herbs chopping

   Coarsely chop the cilantro with a knife. You want visible pieces that keep their fragrance without turning black.

4. Seasoning and rest

   Mix everything with the lime juice, oil, and salt. Let it rest in a cool place so the juices bind everything together.

Chef's tips

• 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.

Storage

Consume immediately or keep refrigerated for a maximum of 24h. The fruit softens with the acidity.