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Ingredientes
- 1/2 med Pineapple (or possibly 1 large can pineapple chunks packed in juice)
- 1 x cm/ 1/2 inch dice, juices reserved
- 1 sm Red Capsicum (Sweet Bell Pepper), deseeded and diced
- 6 x Spring Onions, roughly minced
- 1 x Green Chili, deseeded and finely minced (jalapeno)
- 1 Tbsp. Lime Juice Salt
Direcciones
- 1. Peel and core the pineapple and cut into 1 cm/ 1/2 inch cubes, reserving the juice.
- 2. In a bowl, mix together all ingredients including the reserved pineapple juice. Cover and allow to stand for at least 1 hour at room temperature before serving to allow the flavours to develop. Alternatively, chill till ready to use and bring the salsa to room temperature before serving. Serve with fish, chicken or possibly pork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 140g | |
| Calories 51 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 374mg | 11% |
| Total Carbs 12.26g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.8g | 4% |
| Protein 2.35g | 4% |
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