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Pineapple Salsa
Pineapple salsa is super simple to make and taste delightful, perfect for BBQs or with cheese or cold meats, chicken etc
Ingredients
- 1 cup chopped tinned or fresh pineapple
- 2 tomatoes peeled deseeded and chopped
- 1 small onion finely chopped
- 1/2 red chilli minced
- 2 tbsp chopped fresh coriander leaves
- 1 tbsp Soy sauce
Instructions
- Remove the skin from the tomatoes by plunging them into boiling water for about 30 seconds then removing the skin when cool enough to handle. Cut in hlf and scoop out seeds then roughly chop the flesh
- chop the pineapple into pieces about 1cm-1.5cm in size
- Mix all ingredients in a bowl and season to taste
- Cover with cling film and set aside in fridge for 1 hour to allow flavours to develop
Notes
If using tinned pineapple make sure it is in juice and not sweetened syrup
This will keep for up to 5 days in the fridge and can be frozen.
Serve with BBQ and burgers or on the side with baked ham or chicken. This is also really good in sandwiches or pittas.
Nutrition
Calories: 72kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 547mgPotassium: 499mgFiber: 3gSugar: 10gVitamin A: 331IUVitamin C: 49mgCalcium: 75mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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