Beetroot & chilli salsa
Use seasonal summer produce in this vegetarian beetroot salsa for a quick dip that's good for sharing. It also adds a bit of colour to your party spread
Pineapple salsa
, plus macerating
Easy
Prep:
No cook
Ideal for a barbecue, combine diced pineapple with red chilli, red onion, tomato and parsley to make this zingy side dish. Leave to macerate a little before serving
Skip to ingredients
- 1 pineapplefinely diced (around 550g prepared weight)
- 1 red chillifinely chopped (deseeded if you like it milder)
- 15g fresh parsleyfinely chopped
- ½ red onionfinely chopped
- 1 medium tomatofinely chopped
- 1 limezested and juiced
Nutrition: Per serving (8)
- kcal38
- fat0.2g
- saturates0g
- carbs8g
- sugars8g
- fibre2g
- protein0.5g
- salt0.01g
Method
step 1
Combine everything together in a bowl and leave for 20 mins to macerate a little then serve. Season to taste.
