This pineapple salsa is ideal for summer barbecues. Serve it as a dip with white corn chips, on top of grilled fish, throughout a salad of prawns or alongside any chicken dish.
The best time to make this is about 1/3rd of the way into pineapple season as that is when they are at their sweetest and luckily also when summer is in full swing.
Enjoy!
Pineapple and Coriander Salsa
Servings 4 servings
Ingredients
- 1/2 pineapple finely diced, retain as much juice as you can
- 1/2 purple onion finely diced
- 1/4 bunch mint leaves chopped
- 1/4 bunch coriander cilantro leaves, chopped
- 1/2 red bell pepper finely diced
- olive oil extra virgin
- sea salt flakes
- black pepper freshly ground
Instructions
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Combine the pineapple, onion, mint, coriander and capsicum in a mixing bowl.
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Stir in some extra virgin olive oil until desired consistency.
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Season with salt and pepper to taste.
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Should the pineapple be out of season or not sweet enough, you can add a touch of brown sugar.
Notes
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