Salsa is one of my all-time favourite raw vegan side-dishes – in fact, if you make enough, it can be a meal in itself. Think BIG salad style! Aside from the classic tomato version, you can make incredible salsas from a multitude of raw fruits and vegetables, like cucumber, avocado, mango, pineapple, strawberries, tamarillo and papaya... and I'm sure there's plenty more. Check out the first raw vegan recipe I've made since arriving in Sri Lanka. Direct from the jungle in rural Kandy, and served in a King Coconut shell...
2 large fresh pineapples
2 large capsicum (try red and green), diced
3-4 firm red or cherry tomatoes, diced
1-2 red or green chillies, sliced finely
1 handful fresh coriander leaves, shredded
juice of 1 lime
1 tsp liquid coconut oil
salt and pepper, to taste
Remove the skin and eyes of the pineapples and dice the flesh as finely or as roughly as you wish – depends on how chunky you like your salsa! Alternatively, you can scoop out the flesh and use the pineapple halves as bowls in which to serve the salsa. I like my salsa really chunky so it feels like a big salad.
Next, in a large bowl mix the diced pineapple, capsicum, tomato, chilli and lime juice. The coconut oil is optional, but I find it gives it a gorgeous boost. Note, it will only stay liquid in tropical weather, so if you're adding it to refrigerated fruit in colder climates, it might solidify. Finally, season with salt and pepper and serve immediately.