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Ginger Pineapple Salsa  Veg  CD  ACC   20mins plus standing



Serves 4-6   Cold   Vegetarian   Vegan  Fruit  Vegetables  Salsas   Accompaniment  Healthy Eating   Gluten Wheat Dairy Free  Eggless



˝  medium Pineapple

1 Small Red Capsicum (Sweet Pepper), deseeded and diced

6 Spring Onions, roughly chopped

1 Green Chilli, deseeded and finely chopped

1-2 teasp Freshly Grated Ginger

1 tbsp Lime Juice




1. Peel and core the pineapple and cut into 1cm/ ˝ 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 30 minutes at room temperature before serving to allow the flavours to develop. Alternatively, refrigerate until ready to use and bring the salsa to room temperature before serving.

Serve with  fish, chicken or pork.

More Salsa  Recipes  |  What's in Season 


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.
Emulsify  - The blending of two liquids that don't naturally combine or dissolve into each other without agitation, or that aren't mutually soluble. The classic examples are oil and water, French dressing and mayonnaise


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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