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Salsa recipes: two for the price of one click!



Pineapple and Kumquat salsa

To prepare them for this salsa take off a tiny slice from the top and the bottom of the fruit. 

Make a slit along the length of the 

fruit and open it out like a little book. The pulp can now be peeled out and discarded. 

Scrape the white pith off the inside of the skin very gently. Discard the pith. The skin 

can now be finely sliced into long very thin julienne.

Half a pineapple peeled and core discarded. Dice the pineapple into ½ cm dice

1 jalapeno seeded and finely diced

3 kumquats prepared as earlier described

½ t salt

Zest and juice of ½ lime

Mix everything together and taste it. If it is too tart for you then add ½ t sugar

This salsa is delicious with grilled pork or fish.

Pico de Gallo

2 or 3 firm and ripe tomatoes diced into ½ cm dice

¼ cup finely diced red onion

1 jalapeno seeded and finely diced

½ cup chopped cilantro

Juice of one lime

½ t salt

½ t sugar

1 t chipotle paste

Mix everything together and let it sit for an hour to marry the flavours.

Stir well before serving. Store in the fridge for a couple of days.

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