Tuesday, 17 September 2013

Sweet and Spicy Pineapple Salsa

The Big Pineapple.

Looks like a Mamma and her babies.

I think I take the same photo of grilling corn every time.

A pile of happiness.

Toss all these goodies together.

Add the lime juice and wedges and sprinkle with crushed toasted peanuts 
(which I forgot to do until after I took this shot, 'cause I'm an air head).

I think we should all just assume that any salad I make is going to include corn unless otherwise stated.

Sweet and Spicy Pineapple Salsa
adapted from Delicious
Serves 4

3 corn cobs, husks removed, grilled on a grill pan or barbecue and kernels removed
1 red onion, finely diced
2 - 3 jalapeno chillies, finely sliced
2 cloves garlic, minced
2 teaspoons smoked paprika
1 tablespoon brown sugar
1/2 teaspoon chilli powder
6 - 8 cherry tomatoes, quartered
1 small fresh pineapple, skin and core removed, finely diced
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped coriander leaves
1/3 cup crushed roasted peanuts
Juice of 2 limes
1/2 teaspoon sea salt flakes
Lime wedges to serve

Toss all the ingredients except the peanuts, salt and lime juice and wedges, together in a large serving bowl.

Dissolve the sea salt flakes into the lime juice in a small bowl and pour over the salsa, toss again. Sprinkle with crushed toasted peanuts and serve with lime wedges.


  1. Oh my! That looks INCREDIBLE! I've not tried anything like this before, but I think I may just have to. The mixture of sweet and spicy is very tempting...

    1. Thanks so much Bec. I love sweet and spicy too.

  2. Absolutely delicious as is, I could have it all day

  3. Looks amazing! I love all those gorgeous colors!

    1. Thanks Marie. These flavours (and colours) really POP.

  4. Oh wow, that's a really interesting salsa!!! I love it when there's a lot of flavours and different ingredients. Sweet and spicy, YUM!

  5. Thanks Gabrielle. I think you'll love this bright and, okay I'll say it, corn-filled salsa.

  6. Beautiful pictures. I'll have to give this recipe a try. Thanks for posting it!