A recipe for 6-10 servings
2 cups fresh pineapple diced
1 cup fresh mango diced
½ cup red onion small diced
2 tablespoons red bell pepper diced
1 clove garlic minced
3 tablespoons cilantro chopped
2 tablespoons Dijon mustard
½ cup pineapple juice
Combine all ingredients in a bowl and chill. The flavors are best after a night in the fridege. This relish goes really well with grilled seafood and chicken.
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