Whether making pineapple salsa to accompany fish or adding ... The Red Spanish, as you would expect, has a deep red skin and tends to be smaller than the Smooth Cayenne. The skin is tough, and ...

Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Peel the blackened skin from the red pepper using the blade of a knife.

cut into four then cut the hard core from the centre of the pineapple. Cut the flesh away from the pineapple, cut down the centre of the flesh and then into chunks. Place the flesh into a bowl and ...