Pineapple, Tomato & Herb Salsa Recipe
Fresh summer fruits like pineapple make fabulous salsas that are a crunchy delight at any lunch table. A drizzle of Rozendal’s botanical vinegars will take any salsa to the next level – and this one is a great example. You can also try using mango for this recipe.
Ingredients: (serves 6 as a side dish)
1 ripe pineapple, peeled and diced into 1x1cm blocks
1 small-med red onion, peeled and sliced thinly
2 cups small tomatoes, sliced or quartered
45 ml Rozendal Hibiscus Vinegar
salt & freshly ground black pepper to taste
a large handful fresh mixed herbs, roughly chopped (choose soft leaves like coriander, parsley, mint)
Mix all the ingredients together in a bowl with a spoon. Test seasoning and adjust if necessary – the tomatoes can take quite a lot of salt. Serve on boerie rolls, on burgers, on grilled fish, on shawarmas and tacos, or just as a side salad.