Pineapple Salsa

Tuesday, June 8, 2010

This pineapple salsa is light and refreshing and goes great served along side grilled fish, gammon or chicken. 

Alternatively you can mix the prepared salsa into some cooked couscous or rice to make a more substantial side dish. Adding blanched broccoli or cauliflower, or cooked chicken or prawns, could easily turn it into a main course.

The basic salsa mix can be made in advance and refrigerated until you need to use it. 
The following recipe makes makes two portions.

• 400g fresh pineapple. Peeled, cored and cubed
• 1 small green pepper. Washed, de-seeded and roughly chopped
• 1 small spring onion. Peeled and finely chopped
• 1 tablespoon of fresh coriander. Washed and finely chopped
• ½ teaspoon of chili flakes. (More if you like it spicy)
• ½ teaspoon of ground garlic granules
• 1 teaspoon of olive oil
• juice of half a lime
• a little salt and black pepper to taste

  1. In a small bowl, combine the pineapple, pepper, spring onion and coriander and stir to combine.
  2. Next add the chili flakes, ground garlic granules, olive oil and lime juice and again stir to combine.
  3. Finally taste and adjust the seasoning as necessary.

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