Serious Caribbean Salsa

Make the salsa first: ½ red onion, finely diced, 1 tomato, finely chopped, 1/2 red pepper,1 chilli,1/2 mango, juice of 1 lime, 30g fresh pineapple, finely diced, 2 x 15ml spoons basil leaves, 2 x 15ml spoons coriander leaves, salt and black pepper.

1. Peel the half onion. Hold it firmly with your hand like a claw and slice across without cutting through the root.

2. Turn the onion round and still holding it like a claw, slice in the other direction.

3. Remove the seeds from the half pepper. Cut into strips.

4. Turn the strips around and cut the pepper strips into small dice.

5. Some people get a skin reaction from chilli so avoid touching your face or eyes. Start by cutting the chilli in half.

6. Remove all the seeds and the white fibrous bits.

7. Cut the chilli into strips and then into small dice. Make sure you wash your hands after handling the chilli.

8. Prepare the fresh pineapple. I use a special gadget which does the job superbly. Alternatively, cut a thick layer of skin from the pineapple and cut the flesh into slices.

9. Twist the cutter into the pineapple.

10. Remove the flesh.

11. Chop the pineapple into dice.

12. Prepare the mango. Start by cutting a thick slice from one side of the fruit.

13. Cut through the flesh in a criss-cross pattern. Try not to cut through the skin.

14. Turn the slice inside out.

15. Cut the flesh into small dice.

16. Finely chop the tomato.

17. The prepared ingredients should now look like this. Clockwise starting top left: tomato, red onion, pineapple, red chilli, mango, red pepper.

18. Put ingredients into a bowl and add the chopped basil and coriander. Serve as a relish, a salad or on bread as brushetta.

19. Add the juice of a lime.

20. Season with salt and pepper.

21. Mix well, cover and leave in the fridge for 30 minutes before serving.