Pineapple Salsa

serves 4

Ideal as an accompaniment for fish, pork or chicken dishes.


  • 2 red Fresno chillies
  • 1 small pineapple, chopped into small pieces
  • ½ onion, finely chopped
  • Small bunch coriander, stems removed, chopped
  • Zest and juice of 1 lime


  1. Heat a heavy-based frying pan over a medium heat for 2-3 minutes, add the chillies and let their skins scorch and blister. Shake the pan to turn the chillies then cook for 5-6 minutes. Remove from the heat and set aside to cool.
  2. When the chillies are cool, remove the stems and seeds and chop into small strips.
  3. Combine all the ingredients, transfer to a serving bowl and chill until required.