Red pepper and pineapple salsa
A simple, mild but full-flavored salsa. Shown here with slow-cooked tofu, fresh baby greens and brown rice.
1 cup red pepper
1 1/4 cup fresh pineapple
1/2 cup tomato
1/4 cup onion (I use finely chopped scallion)
1t minced garlic
1t lime juice
Sea salt to taste
Optional: Grill the red pepper and pineapple, add fresh cilantro, mint, minced green or poblano pepper, add more tomato or tomatillo, cayenne, habanero or jalapeño pepper — whatever you like to round out the flavours.
Seed, core, and mince the red pepper. Mince the pineapple. Seed, cored and finely chop the tomato. Finely chop the onion. Add the options you like. Add the sea salt and let sit a few minutes for the flavours to mingle. I like mine a little chunky, but you can either dice for something chunkier or pulse blend for something smoother.
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