The most pedestrian barbecue will come to life with the addition of this wildly tasty salsa by Sarah and Otis Frizzell the duo behind the Lucky Taco business who've just brought out their first cookbook. This salsa would work brilliantly with a Christmas ham as well.
Grilled pineapple and corn salsa
There are a million salsas on this great Earth. And this is one of the best, with its sweet and spicy, tropical vibe. Fantastic on fish or pork tacos. Great on the side of barbecued fish or chicken. Or steak. Or haloumi. Or tofu. Scoop it up with corn chips. We just eat it straight out of the bowl with a large spoon.
MAKES APPROX. 2 CUPS
INGREDIENTS
½ pineapple
2 ears of corn, husks removed
½ red onion
½ papaya
2 radishes
generous handful of coriander leaves, roughly chopped
1 chilli (we use habanero), finely diced
½ tsp ground cumin
½ tsp flaky sea salt
½ tsp cracked black pepper
juice of 4 limes
METHOD
Slice skin off pineapple and remove core. Slice into hexagonal rounds 1cm thick.
Heat a griddle pan or heavy-based frying pan over medium-high heat — or you could do this on the barbie.
Place pineapple in the pan, then turn once it’s started to go golden. Little bits of char are okay, but don’t let it blacken, otherwise it will taste bitter. Once done, set aside to cool.
Repeat the process with the corn, rotating when necessary. You want the kernels to just start turning a light golden brown in places, but don’t worry if there are a few charred bits — that’s flavour, baby. Once done, set aside to cool.
Peel and finely slice red onion.
Remove skin and seeds from papaya, then cut into 1cm cubes.
Halve radishes, then quarter and cut into thin quarter moons.
Place red onion, papaya, radish, coriander, chilli, cumin, salt, pepper and lime juice in a big mixing bowl.
Slice cooled pineapple into bite-sized chunks and add to the bowl.
Using a sharp knife, cut corn kernels off ears. Add corn to the bowl and mix well.
You want all the flavours and textures to have a mingle party. TASTE TASTE TASTE! It should taste firkin’ amazing. But adjust the seasoning/heat levels to suit your taste buds.
Store in an airtight container in the fridge — it will last for a few days.
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