Spicy Pineapple Coulis
I made this pineapple coulis yesterday. It’s a great combo for when following an 80 10 10 regimen since it has only fruit and vegetable as ingredients. Now that I have made it I am thinking I could add avocado or a handful of nuts to the mixture to make it even better as a salad dressing. Anyway, for this super simple recipe all you need is
1 540 ml can pineapple chunks, drained
1 scotch bonnet pepper (or more if you want), coarsely chopped
Puree the pepper and the drained pineapple in the blender thoroughly until fluffy. The heat of the pepper becomes more apparent the longer it sits. Use as a dip or dressing.
This puree works as a salsa and also goes great with crackers and cheese. It’s a great way to add some zing to a sandwich too. I LOVE it actually.