Pineapple and Passionfruit Salsa
Ingredients
- ½ ripe pineapple, finely diced to around 1/2 a centimetre
- 1–2 tbsp neutral oil (e.g., grapeseed or light olive oil)
- 1 small shallot, finely diced
- 4 tbsp Bickford’s Pineapple and Passionfruit Cordial
- 1 kaffir lime leaf, finely sliced
- 1 tbsp fish sauce
- Squeeze of fresh lime
- Optional:Red chili, finely sliced (for heat)
Method
- Heat the oil in a pan over medium heat. Add the finely diced shallot and pineapple, cooking until the shallot is lightly browned and the mixture becomes fragrant.
- Stir in the cordial, fish sauce, kaffir lime leaf, and red chili (if using).
- Reduce the heat to low and cook for 15–20 minutes, stirring occasionally, until the salsa is well caramelised, and the flavours have melded.
- Can be served warm or allow to cool to room temperature.
Serving Suggestions
- Enjoy this salsa with coconut fried prawns
- Use it as a topping for grilled fish, chicken, or pork.
- Pair with tortilla chips, or in a delicious taco for a tropical-inspired snack.
