Pineapple Salsa

Ingredients

• 30ml extra virgin olive oil (optional)
• 300g pineapple, peeled and cut into large chunks
• 80g white onion, peeled and halved
• 150g red capsicum, seeded and cut into large chunks
• 2 tbsp fresh coriander leaves
• ½ lime, peeled
• 1 small jalapeño (15g), seeded if desired
• ½ tsp sea salt (optional)

Directions

1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
2. Select Variable 3.
3. Pulse 10–20 times, using the tamper to push ingredients toward the blades, until the desired chunky salsa consistency is reached.
4. Serve immediately with corn chips or as a topping for grilled fish, tacos or salads.

Recipe Notes

• For a milder salsa, remove the jalapeño seeds before blending.
• Use the pulse feature to maintain texture and avoid overblending.
• Store refrigerated in an airtight container for up to 3 days.