This spicy but sublime salsa goes well with fried or tempura fish, or raw salmon or tuna. Canned pineapple can easily be substituted for fresh.
Pineapple and Thai Basil Salsa
For the dressing
- 3 medium shallots, chopped
- 2 long red chiles, seeded and chopped
- 2 garlic cloves, chopped
- 1-inch piece ginger, peeled and chopped
- 1 tsp. chopped coriander roots
- 3 Tbs. palm sugar
- 5 oz. fresh lime juice (from about 4 limes)
- 2-1/2 Tbs. fish sauce
For the salsa
- 1 Persian cucumber, about 4-1/2 oz., seeded and finely diced
- 1/4 fresh pineapple, finely diced, about 4-1/2 oz.
- 1 young coconut, meat finely diced, about 4 oz.
- 1 medium shallot, finely diced
- 1-inch piece ginger, peeled and grated
- 1 red Thai bird chile, seeded and minced
- 1/2 oz. Thai basil, coarsely chopped
Make the dressing
- Put the shallots, chile, garlic, ginger, coriander root, and sugar in a food processor. Pulse until the ingredients are blended, then process to form a paste. Add the lime juice and fish sauce to the mixture and pulse to combine. Taste and adjust the seasoning if necessary so that the dressing is a balance of hot, sour, salty, and sweet.
- Strain the dressing through a fine-mesh strainer set over a medium bowl, pushing the paste through with a spatula to extract the liquid. Discard the pulp. Refrigerate in a jar until ready to use. Shake well before using. The dressing will keep in the refrigerator for 3 to 4 weeks.
Make the salsa
- In a large bowl, combine all of the ingredients with 1/4 cup of the dressing. Cover and refrigerate for 1 hour before serving.