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Pineapple and Thai Basil Salsa

By Pete Evans From Moveable Feast Season 3, Ep.2

Yield: Makes about 3 cups

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.


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.


Recipe adapted from Moveable Feast with Fine Cooking.

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