With temperatures in the UK finally hitting the mid twenties there's no nicer way to spend an afternoon than eating outside with family and friends.
This salsa recipe inspired by the Caribbean from across the miles zings with fresh, vibrant colour and is an alternative topping for grilled meats or Halloumi.
2 Cups diced Pineapple
1 1/2 Cups diced Mango
1/2 Scotch Bonnet Pepper (With the seeds removed)
1/4 teaspoon Black Pepper
1/2 Lime - Juiced
1/4 teaspoon sea salt
1/2 cup diced Red Onion
1/2 cup Coriander finely chopped
3/4 cup diced Tomato
Simply dice all the fruits and vegetables to near enough similar size, place in a large bowl and gently mix.
Chill for 30 minutes in the fridge to allow all the flavours to combine and marinate.
The fiery Scotch Bonnet, also known as Caribbean Red Pepper, is native of the Caribbean islands and is far hotter than the usual Jalapeno pepper. Removing the seeds does take away a little of that extra fiery heat but you can replace with a milder alternative according to your palate.