Pineapple Salsa with Tortilla Chips

Fresh Pineapple Salsa
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Directions:
1. Hull and remove seeds from tomatoes using Core & More. Finely dice tomatoes, onion and cucumber using Chef's Knife. Combine tomatoes, onion, cucumber and chopped coriander in Classic Batter Bowl. Cut chilli in half lengthways with Utility Knife and remove seeds using Core & More. Finely chop chilli using Food Chopper; add to batter bowl.

2. Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; slice off peel from top to bottom. Cut pineapple in half; remove core. (Set aside half of the pineapple for another use.) Finely dice pineapple flesh. Juice lime using Citrus Press to measure 1-2 tablespoons juice. Add pineapple to batter bowl; add lime juice and salt to taste. Mix thoroughly until combined. Serve with Lime Tortilla Crisps, if desired.

Yield: Serves 16

Per serving: Energy 99kJ/23kcal; Protein 0.3g; Carbohydrate 5.6g; Fat 0.1g; Saturated Fat 0.01g; Fibre 0.7g; Salt 0.01g

Cook's Tip: Use Pineapple Wedger to core and peel pineapple, if desired; finely dice half of the prepared pineapple flesh using Santoku Knife. Proceed as recipe directs.

Lime Tortilla Crisps


1 lime

8 (18-cm) soft flour tortillas

Coarse sea salt, to sprinkle



1. Preheat oven to 200°C/fan 180°C/Gas 6. Juice lime to measure 2 tablespoons juice. Lightly brush one side of each tortilla with lime juice; sprinkle very lightly with salt. Cut each tortilla into 8 even wedges using Pizza Cutter; arrange half or one-third of the tortilla wedges in a single layer on Rectangle Stone.



2. Bake 7-10 minutes or until lightly browned and crisp. Remove from oven. Transfer crisps to Stackable Cooling Rack; cool completely. Repeat with remaining tortilla wedges, baking in 2 or 3 batches.



Makes 64 crisps (16 servings/4 crisps per serving)



Per serving (4 crisps): Energy 115kJ/27kcal; Protein 0.9g; Carbohydrate 4.1g; Fat 0.8g; Saturated Fat 0.3g; Fibre 0.7g; Salt 0.1g