Creating a fun vegetarian Mexican spread can be challenging – there’s only so many ways to incorporate beans, rice, and tomato salsa.
I try to create different salsas to add an interesting component to a nacho platter – mango salsa being one of them, which is a great option when mangoes are in season.
I make a grilled pineapple salsa for a sweeter variety and an exotic feel – its amazing how a few simple basic ingredients can come together to create something altogether exciting.
The pineapples are diced, and grilled on a very hot non-stick pan with a spoon of brown sugar to caramelize the fruit. This on it’s own tastes amazing and if you dip this in some chocolate it’s even better – particularly on a hot summer’s day!
Back to the salsa…
Toss it with some chillies, spring onions, salt and perhaps some paprika for an added heat – and you’ve got yourself a fancy looking and sounding salsa!
[If you don’t have time to grill the pineapple, leave that part out and add a pinch of caster sugar into the salsa bowl.]