Pineapple Rum Relish

Pep up a BBQ.

Rather proud of this. I rescued a ripe pineapple before it went over the hill, transforming it with a few ingredients lurking in the fridge, into a sunny relish to serve with barbecued meat, or a chunk of cheese.

Take liberties with the ingredients. I did…

• A pineapple, peeled, cored
• 3 hot chillies
• 20g ginger, peeled – thumb sized
• A red pepper, seeded
• 1 large shallot, peeled
• A handful of coriander

• 1/2 lime, squeezed
• slug of rum – preferably a dark one

Chop the solid ingredients roughly, whiz in a food processor briefly; you’re aiming for a summery salsa, not a murky soup. It may need more heat, acid or seasoning, depending on the ingredients and whatever you’ve substituted.