Barbecued pineapple salsa
While your barbecue is heating up this summer, simply add some slices of pineapple and red pepper to char – it will make the best smoky pineapple salsa. This salsa is super versatile and would be perfect over nachos, used to jazz up hot dogs or served with barbecue pork.
Method
Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.)
Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint.
Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients.
Chop the charred pineapple and add to the serving bowl.
Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat.
Recipe Tips
If there are leftovers you can keep them covered in the fridge for up to 3 days.