Pineapple and jalapeño salsa

Pineapple and jalapeño salsa

By
From
The Produce Companion
Makes
600 g
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg pineapple, peeled, cored and finely chopped
5g mint leaves, torn
1-2 jalapeno chillies, finely sliced
2 spring onions, finely chopped
1 lime, juiced

Method

  1. Mix the ingredients together in a bowl. Serve with fish, prawns or chicken. This salsa can be stored in an airtight container in the refrigerator for up to 1 week.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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