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Roasted Tomato, Pineapple & Coriander Salsa
By : Rehana KhambatyCategory : Pineapple, Tomatoes, Spreads and jams, Salsa
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut each tomato into 2 halves, remove the juice and seeds. Chop the pulp.
- Combine the tomato pulp and the rest of the ingredients in a mixing bowl. Serve with lamb.
Ingredients:
8 - tomatoes, blackened (roasted on direct flame)
1 cup - finely chopped pineapple
1 tbsp - pineapple juice
3 - red hot chillies (dried)
3 tbsps - chopped coriander leaves
1 tsp - sugar
1 tbsp - olive oil
salt to taste
8 - tomatoes, blackened (roasted on direct flame)
1 cup - finely chopped pineapple
1 tbsp - pineapple juice
3 - red hot chillies (dried)
3 tbsps - chopped coriander leaves
1 tsp - sugar
1 tbsp - olive oil
salt to taste
RECIPES BY REHANA KHAMBATY
