Our Summer Pineapple and Chilli Salsa

Shared by Letlhogonolo Sentsima known fondly as “Chef TG”

Resident Executive Chef at Selinda Camp, Botswana

Ingredients

• 2 pineapples
• 1 red chilli
• 1 each Charred Corn (off the cob)
• 2 lime, juiced and zested
• ½ cup chopped coriander
• 100ml olive oil
• Salt
• Pepper

Method

1. Peel and finely dice the pineapple and place in a mixing bowl.
2. Take the corn off the cob and add chilli then mix with pineapple.
3. Juice and zest the lime and add to the mixing bowl with the chopped coriander.
4. Add the olive oil and mix well.
5. Season with salt and pepper.

Yield: 975g

REMEMBER TO LABEL AND DATE YOUR PRODUCT IN A CLEAN TIGHTLY SEALED CONTAINER.