This is a sweet, sour and aromatic salsa with toasty undertones from the charred pineapple. Epazote, a Mexican herb adds an intriguing faintly liquorice twist. If you can’t find it you could use oregano.
Ingredients (serves 2 to 3)
100g pineapple pieces (fresh or tinned)
15g fresh coriander leaves and stalks (a good handful)
3 large red mild/medium hot chillies
2 large fresh epazote leaves
1 tbsp capers plus a splash of caper brine from the jar
1 tsp pineapple juice
Salt to taste
Method
Ingredients (serves 2 to 3)
100g pineapple pieces (fresh or tinned)
15g fresh coriander leaves and stalks (a good handful)
3 large red mild/medium hot chillies
2 large fresh epazote leaves
1 tbsp capers plus a splash of caper brine from the jar
1 tsp pineapple juice
Salt to taste
Method
- Char the pineapple pieces (I used a culinary blow torch) but you could use a grill/broiler.
- Chop the pineapple, coriander, chillies and epazote. Its really up to you if you want to finely chop or roughly chop.
- Mix together in a bowl. Add the capers, caper brine and pineapple juice. Mix again and add salt to taste.