A sweet and colourful dulse and pineapple salsa which will bring the taste of summer to crackers or fish.
3-4 round slices of fresh pineapple
1/4 cup olive oil (or macadamia oil)
1/2 red onion
1/4 cup coriander leaves
Juice of a lime
1 fresh hot pepper (Habanero if available), minced, including seeds
1 tbsp Dulse Flakes
Adjust seasoning to taste with freshly ground pepper and kelp Salt, if needed.
Roast pineapple slices brushed with oil on both sides until brown (about 8 min). Let cool.
Dice the pineapple and chop the other ingredients into small pieces.
Stir all the ingredients together in a bowl and season to taste.
Keeps well in the fridge for 24 hours.
Makes about 1 cup.