Pineap­ple Chilli Mint Salsa

Irish Independent - Weekend Magazine - - Recipes -

Ta­cos Al Pas­tor — thinly sliced pork shoul­der cooked on a spit — is one of my favourites to or­der and fea­tures lit­tle sliv­ers of charred pineap­ple sliced on top. In the ab­sence of spin­ning a gi­ant spit in my kitchen, this sim­ple salsa will get you the smoky sweet flavour you’re af­ter and makes a great top­ping to al­most any taco.

1 small pineap­ple, peeled ½ red onion, thinly sliced 1 red chilli, finely chopped 1 tbsp olive oil

1 garlic cloves, crushed Juice 1 lime

Small hand­ful mint leaves, finely chopped 1. Heat a grid­dle pan over a high heat.

2. Cut the pineap­ple into quar­ters length­ways, core and ar­range on the grid­dle pan to char for 10 min­utes, turn­ing to en­sure all sides are browned.

3. Once cooled a lit­tle, dice the pineap­ple and com­bine all the in­gre­di­ents apart from the mint. Toss the mint in just be­fore serv­ing.

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