Pineapple Chilli Salt (Muối ớt)

This is a play on the ubiquitous cheese and tinned pineapple hedgehogs that graced our tables in the 1970’s and 80’s. Secretly it is still one of my favourites!

In this case you are bringing the pineapple canapé bang up to date and adding a little heat to your party by swapping the cheese for sugar, salt and chilli in the Vietnamese style where if you have dessert after the meal it will generally be fruit with this dip (Muối ớt)

Forget leaving this just for parties though, once you try this you will want to have it again and again.

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Serves: 4 – 5 as a main desert, 20 canapé

5 a day: 1 per 70g

Time: 5 minutes

Ingredients

1 pineapple peeled, cored and sliced in to bite sized pieces or 500g cut store bought

  • 2 tsp salt
  • 6 tsp sugar
  • 1 Birdseye chilli finely chopped
  • 1 tbs lime juice

Method

Pound the chill, salt and sugar in a pestle and mortar and add the lime juice

Serve with the pineapple as a dip. Use cocktail skewers if you want to save your guests hands.

 

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