The best thing about Mexican food is the salsa. With a little bit of effort, you can elevate an otherwise rather plain combination of ingredients into something utterly delicious. I don't have a particular extensive knowledge of Mexican cuisine, but luckily there's a Mexican cookbook living on my bookshelves. So I started experimenting, and after several attempts, I succeeded in creating this sweet and spicy salsa without any unwanted ingredients.
A little warning is in place, because when I say spicy I mean spicy. So if you're not used to eating hot food, please start with a little less chipotle pepper. It's easier to add heat then to make it less spicy.
- Toast 1/8tsp dried chile ancho briefly in a dry pan to release the flavours, then transfer to a small bowl and soak in 1tsp water for 10 minutes.
- Heat 100g pineapple in the same pan until slightly coloured.
- Place the chile ancho, the pineapple, 1 chipotle pepper and 1tsp adobo sauce, the juice of 1 lime, a generous amount of sea salt and 1 1/2tsp honey in a food processor and blend, but not too smooth. Little chunks of pineapple give this salsa a nice texture.
- Taste and adjust to your liking.