An easy peasy recipe for Zesty Summer Salsa – made with tomatoes, chili, pineapple, garlic and lime

200 gr rosa tomatoes
2 bird eye chili or more if you like it hot
100 gr pinapple peeled and cored
200 gr yellow pepper
200 gr red pepper
2 cloves garlic
handful fresh basil
1 juice from one lime
salt and black pepper to season

How to
Place all the ingredients in your food processor and pulse until you have a chunky salsa consistency.

If you are using the Tupperware Herb Chopper, pack a few of the ingredients in the chopper until full. Pull the cord a couple of times to chop.

Transfer the salsa to a glass bowl, and repeat above process with the remainder of the ingredients.

Keep sealed in a glass jar for up to two weeks. Enjoy as a condiment.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.