Pineapple-Chilli-Mint Salsa

Preparation info
  • Makes

    500 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This is lovely, with tropical flavours and palate-tingling heat. Each bite conjures up warm beaches on a mythical island where the food is extremely good. Serve with spicily marinated and grilled pork, lamb or seafood; I think it would be good with Chinese-style red roast pork or with roasted duck that has been coated first with mild red chilli paste.