a sweet and colourful pineapple salsa, it will bring the taste of summer to crackers or fish
3-4 round slices of fresh pineapple
1/4 cup olive oil (or macadamia oil)
1/2 red onion
1/4 cup coriander leaves
Juice of a lime
1 fresh hot pepper (Habanero if available), minced, including seeds
1 tbsp Dulse Flakes
Adjust seasoning to taste with freshly ground pepper and kelp Salt, if needed.
Set the oven to broil and roast pineapple slices brushed with oil on both sides until brown (about 8 min). Let cool.
Dice the pineapple and cut the other ingredients fine. In a large bowl, stir all the ingredients together and season to taste.
Keeps well in the fridge for 24 hours.
Makes about 1 cup.