Salsa

CategoryBraai, Snacks, salads and sides

Yields1 Serving

 ½ cucumber, cubed
 1 red or green pepper, seeded and cubed
 1 small pineapple, cubed
 20 ml red wine vinegar, lemon or lime juice
 20 ml olive or canola oil
 black pepper to taste
 10 large fresh mint leaves, shredded
Or add any of the following to the salsa:
 2 ripe tomatoes, cubed
 ½ medium papaya, cubed
 1 mango, cubed (when in season)
 1-2 avocados, cubed (when in season)
 1 chilli or to taste, finely chopped
 handful fresh parsley or coriander leaves
 pinch of toasted coriander or cumin seeds

1

This recipe is in Cooking from the Heart 4

Ready in 25 minutes

1.  Gently mix all the ingredients together and season with more vinegar or lemon juice and pepper to taste.
2.  Serve as a side dish or accompaniment with any meal.

Tip
1. This salsa will be delicious served with leftover braaied chicken in wholewheat wraps

Ingredients

 ½ cucumber, cubed
 1 red or green pepper, seeded and cubed
 1 small pineapple, cubed
 20 ml red wine vinegar, lemon or lime juice
 20 ml olive or canola oil
 black pepper to taste
 10 large fresh mint leaves, shredded
Or add any of the following to the salsa:
 2 ripe tomatoes, cubed
 ½ medium papaya, cubed
 1 mango, cubed (when in season)
 1-2 avocados, cubed (when in season)
 1 chilli or to taste, finely chopped
 handful fresh parsley or coriander leaves
 pinch of toasted coriander or cumin seeds

Directions

1

This recipe is in Cooking from the Heart 4

Ready in 25 minutes

1.  Gently mix all the ingredients together and season with more vinegar or lemon juice and pepper to taste.
2.  Serve as a side dish or accompaniment with any meal.

Tip
1. This salsa will be delicious served with leftover braaied chicken in wholewheat wraps

Salsa
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