Pineapple Chilli Mint Salsa
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.