AMANDA’S PINEAPPLE SALSA

Salsa is Spaans vir sous. Vrugte is gewoonlik ‘n bestanddeel van salsa. Slaai het olie in en salsa nie, salsa kry ‘n sitrus sap soos lime of suurlemoen in om verkleuring te voorkom en ‘n vars geur te gee. Klein stukkies met uie en jalapeño teen oor slaai wat grof gebreek is, is ook die verskil.

In this warm weather, you need something cool and fresh. Serve as a starter with prawns, with any curry dish or masala chops.

1½ cups chopped fresh pineapple or 1½ cups drained canned pineapple chunks, chopped (we used
fresh)
½ cup chopped sweet pepper, any colour
¼ cup chopped cilantro
¼ cup diced onion
2 tablespoons squeezed lime juice
1 clove garlic, optional
salt and pepper

In a small glass bowl combine all ingredients, blend well.
Refrigerate in airtight glass container for up to 3 days.

Recipe: Amanda Conradie
Photo: Elize de Kock