Peel the pineapple, cut out the stalk and the eyes. To do this, I always cut off the green at the top of the pineapple and cut off the bottom about 1 cm. Then it stands well on the board and I can peel it nicely with the knife from above in slightly oval curves downwards.
Then I quarter the pineapple and just cut out the stalk. This is the easiest in my opinion. Then dice the pulp very small.
Halve the peppers and peel thinly with the peeler. Cut out the stem end and the partitions together with the seeds. Cut the pulp into narrow strips and then into cubes. Halve the chilli peppers, remove the core, wash and dice very finely.
Drain the candied ginger and also cut very small. If you don`t have pickled, but dried ones, then it works the same way. The amount stays the same.
Now mix all the ingredients, season with salt, pepper and nutmeg. Mix in the lemon juice and oil and let it steep in the refrigerator for at least 2 hours. If at first it seems as if it is not enough liquid, wait and see - the salsa will draw liquid.
Rinse off the coriander leaves and pat dry before serving. Chop the leaves and fine stems and mix with the salsa to taste. Some are not really into coriander.
Halve the avocados lengthways and remove the stones, peel the avocados if you like. I would recommend that is easier to eat. Pile some salsa in the wells, serve with the rest. Garnish with very fine chilli strips if you like.
A homemade flatbread goes well with it. Very tasty to dunk!
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