Pineapple Salsa with Peppers and Blueberries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 slice (s) pineapple fresh
- 0.25 ¼ bell pepper (s), red
- 12 blueberries
- 1 spring onion (s), slim
- 0.5 teaspoon ½ agave syrup or honey
- salt and pepper
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Remove the skin and the hard middle stem from the pineapple, dice the pulp. Core the peppers and cut into small pieces as well. Clean the spring onions, rinse and cut into fine rings. Rinse blueberries.
- For the marinade, mix agave syrup with salt and pepper and beat in the oil. Acid is not necessary, as the pineapples available here still contain a relatively high amount of fruit acid.
- Mix the marinade with the remaining ingredients, season to taste.
- The salsa goes well with fish and poultry.
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