Pineapple salsa with Ginger and Chili
Chop the leeks finely.
Seed and finely chop the pepper fruit.
Mince garlic and cook everything in butter.
Add the crushed pineapple with a spade, ginger, sambal oelek and salt.
Cook for about 1 minute.
Serve lukewarm to beef and potato wedges.
- 1 can Del Monte® crushed pineapple, 227g
- 1 pepper fruit
- ½ leek
- 2 cloves of garlic
- About 1 tbsp grated ginger
- 1 tsp sambal oelek
- ½ tsp salt
- 2 tbsp butter