Hot Salsa: Pineapple and Red Chilli Salsa with Red Pepper

[Alberta Louise]

Hot Salsa: Pineapple and Red Chilli Salsa with Red Pepper

Serves 2

1 med Pineapple, peeled, cut lengthways, cut the spine out and cut into chunks. Retain leftover pulp and juice

½ fresh red Chilli, diced then mulched

2 cloves of grated garlic

½ large Red Onion, diced

3 small Scallions, cut on the diagonal

1 teaspoon Black Sesame seeds

2 heaped teaspoons Date powdered sugar or sweetener of choice

A splash of Rice Vinegar

½ bunch of fresh Coriander, chopped finely

½ Lime, juice and zest

A small pinch of Cayenne

A small pinch of Red Pepper

A small pinch of White Pepper

A small pinch of salt, to taste

Chill for 10 minutes

Serve immediately