Pineapple Habanero Salsa With SE Asian Flavors
It's good on fish, and I'd bet good on pork or chicken as well. We used it as a condiment on Ham & Cheese puff pastry appetizers yesterday, and it was a hit!
I used my food processor to make this, but I cut up my ingredients quite small before adding so as to get the texture I wanted; all ingredients were measured after cutting, FYI.
A note on the heat level: peppers can vary widely in level of heat, even those from the same plant. I personally am of the "if you ain't sweatin', you ain't eatin'" school of thought, but my husband doesn't like anywhere near the level of heat I do, and he said this wasn't too strong for him.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1 tbsp fish sauce
- 1 tsp garlic minced
- 2 tsp lime juice
- 2 spring onions chopped
- 8 1/4 oz crushed pineapple well drained
- 1 tbsp habanero pepper seeded and minced
- 1/4 c diced red onion
- 1/3 c cilantro leaves not tightly packed
- Carbohydrate 40.0750913059128 g
- Cholesterol 0 mg
- Fat 0.469501945489159 g
- Fiber 5.12346151526484 g
- Protein 3.67211375647707 g
- Saturated Fat 0.055972354246658 g
- Serving Size 1 1 Recipe (349g)
- Sodium 1402.31358847916 mg
- Sugar 34.9516297906479 g
- Trans Fat 0.194509218073643 g
- Calories 161 calories
Drain the pineapple and add it to the processor bowl. Prep the rest of the veg, add to the processor and process until very smooth. Let stand for an hour before using to allow the flavors to marry.
