This is a salsa that brings a little more personality to the table. Pineapple is charred until caramelised around the edges, then tossed with crunchy red pepper, sweet corn, red onion, fresh coriander and jalapeño before being finished with plenty of lemon, salt and pepper.

We’ve swapped the tomato you’d typically find in a salsa for red pepper here, giving the salsa a lovely crunch that works beautifully against the softer, sweeter pineapple.

GREAT SALADS ARE ABOUT CONTRAST

A good salsa isn't just about throwing a few ingredients together. It's about getting different flavours and textures into every bite.

Here, the pineapple is charred to bring out its natural sweetness and add a little smokiness. The red pepper stays fresh and crunchy, the onion brings a little bite, the jalapeño brings heat and the lemon cuts through everything with some much-needed acidity.

And swapping tomato for red pepper is a small change, but one that gives this salsa a completely different texture.

INGREDIENTS
Serves 3-4

  • ½ pineapple, peeled and cored

  • ½ red onion, finely diced

  • 1 cup sweet corn kernels

  • 1 red pepper, finely diced

  • 20g fresh coriander, finely chopped

  • 1 jalapeño, deseeded and finely diced (add more or less depending on your tolerance level)

  • Juice of 1 lemon

  • Salt, to taste

  • Black pepper, to taste

METHOD

  • Heat a grill pan over a high heat.

  • Cut the pineapple into large pieces. Place onto the hot grill pan and char on all sides until you have deep golden-brown grill marks and the pineapple has softened slightly. You can also do this directly on the braai.

  • Remove from the heat and allow the pineapple to cool before cutting it into bite-sized cubes.

  • Add the pineapple, corn, red onion, red pepper, coriander and jalapeño to a large bowl.

  • Season generously with salt and black pepper, then squeeze over the lemon juice.

  • Toss everything together and taste for seasoning, adding more lemon, salt or jalapeño depending on your preference.

AT THE TABLE

This salsa is particularly good alongside grilled meats, chicken or fish and is right at home on a braai table.

Spoon it over tacos, with nacho chips or simply serve it as part of a spread with plenty of things to dip and scoop.

Love,

V

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