Chris De La Rosa of CaribbeanPot.com shares a delightful Caribbean salad using sliced oranges and juicy pineapple chunks. With balance for the fruitiness coming from sliced scotch bonnet pepper, crushed garlic and chopped cilantro, A somewhat spicy salad, based on making ‘chow’ as it’s done in Trinidad and Tobago.
Vegetarians will love this exciting orange pineapple salad, with it’s unique flavors and spicy finish.
* Remember you can control the heat by the amount of scotch bonnet pepper you use.
You’ll Need…
4 oranges
1 cup cubed pineapple
pinch sea salt
pinch black pepper
1 clove garlic (crushed)
1 tablespoon chopped cilantro
1/2 scotch bonnet pepper
* If you’re using canned pineapple, fell free to toss in about 2 tablespoon of the juice it’s packed in. The more this marinates, the stronger the flavors will be.
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