Deliciously fresh and full of flavour, this Pineapple & Corn Salsa is the flavours of Summer. It is simple to make and great for BBQ's & lots more!
Start by charring the whole pepper. If you have a gas hob you can hold it directly on the flame until the skin blackens and blisters. If you don't you can de-seed, slice it and roast it in the oven at a high heat until it is charred. Set aside
Remove the rind and core of the pineapple and cut it into slices. Grill in a dry pan on a medium high heat until you get dark charred marks. Set to one side
In the same pan, add the drained sweetcorn and char
In a bowl, add the lime juice, olive oil, sea salt and apple cider vinegar. Stir to combine
When the pepper has cooled enough, remove the skin and de-seed it if you haven't already. Dice and add to the bowl with the dressing
Dice the pineapple and tomatoes to a similar size to the pepper and add to the bowl along with the sliced spring onion and minced garlic and finely diced red chilli. Stir through
Keep in an airtight container in the fridge for 2-3 days.
Nutritional information is given as a guide only and my vary.
Pineapple & Corn Salsa https://www.curlyscooking.co.uk/pineapple-corn-salsa/
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