back to previous pageMake this salsa for serving with chicken, fish and pork – or serving as a dip with Excelsior crackers, whole prawns and other scooping crudités. Or top some Excelsior crackers with whole prawns, flaked fish or chicken and a spoonful of salsa.
ingredients:
3-4 tbsp Encona Mango Dip
1 baby pineapple, peeled, cored and diced / 200g can pineapple in natural juice, drained and diced
5 spring onions, finely chopped
1 red chilli, deseeded and very finely chopped
½ red pepper, finely diced
1tbsp freshly chopped mint or coriander
- Simply mix together all the ingredients and chill until required
Print page
