Pineapple and Jalapeno Salsa by Lily Ramirez Foran
| Serves: 4 | Chef: Lily Ramirez Foran | Cuisine: Mexican | Course: Accompaniment | Machine: Food Processor | Total time (min.): 30 |
Fiery, sticky and sweet, Lily’s pineapple and jalapeno salsa is the perfect accompaniment to your next Mexican feast. With charred chillies and garlic for a smoky caramelised flavour, this dip is effortless to make, thanks to our ultra-compact MultiPro Go.
Ingredients
- 2 scallions, washed with the ends trimmed
- 1 garlic clove, peeled
- 2 fresh red jalapenos
- 1/2 tsp dried Mexican oregano
- 2-3 tablespoons extra virgin olive oil
- 100 grams of pineapple, diced into small bite-size cubes
- Flaky sea salt
Tools
- MultiPro Go Super Compact Food Processor
Method
- Heat a skillet or a pan dry on high heat. When it is really hot, add the scallions, chillies and garlic and charr them throughout for about 20 minutes, making sure to rotate the ingredients regularly so they charr evenly.
- Transfer the ingredients to the food processor; add the oregano, salt and 1/2 the oil and blitz them to make a paste. Halfway through the process, add the rest of the oil through the funnel.
- Pour the paste into a serving bowl, and fold in the pineapple. Correct seasoning.
- Serve with tortilla chips or as accompaniment for fish tacos or a grilled fish dish. For a hotter version of this salsa, use orange habanero chillies.