Every time we turn around these days, we’re given a new sauce to try. There are countless salsas on the market now. Well I’m no different, I have come up with a very simple 5-minute salsa using pineapple and chilli as a base. It has a fresh, cooling flavour and tastes great piled on top of Fried Catfish Goujons (page 54) or served with meaty fish such as Salmon or Red Snapper.
250g fresh pineapple, cut into chunks (or 1 can of pineapple chunks, drained) a pinch of dried chilli flakes 2 tablespoons finely chopped fresh coriander a pinch of salt a squeeze of lemon juice
Put all of the ingredients in a bowl. Mix with a hand blender until the salsa is quite smooth but still has some texture; don’t over blend it.