Roasted Pineapple Chimichurri

Ingredients

• 3.5 tbsp Pineapple balsamic vinegar (The source indicates 3 to 4 tablespoons; use to taste within that range.)
• Arbosana olive oil (Mild olive oil, enough to completely cover the ingredients.)
• 300 g Roasted pineapple (Diced; the source indicates that it should be roasted before dicing.)
• 1 cup Fresh parsley (Chopped.)
• 1 cup Fresh cilantro (Chopped.)
• 6 Garlic (Cloves, very finely chopped.)
• 2 Green chili (Finely chopped.)
• 1 tbsp Dried oregano
• Salt and pepper (To taste.)

Steps

1. 1

   Brown the pineapple slices in a skillet or on a grill until nicely toasted.

2. 2

   Dice the roasted pineapple into small cubes.

3. 3

   Finely chop the garlic, green chili, parsley, and cilantro.

4. 4

   In a bowl, combine the roasted pineapple with the garlic, green chili, parsley, cilantro, dried oregano, salt, and pepper.

5. 5

   Add 3 to 4 tablespoons of pineapple balsamic vinegar.

6. 6

   Add mild olive oil until all the ingredients are completely covered, then mix.

7. 7

   Transfer the mixture to a clean glass jar and refrigerate it. The oil will act as a natural protective layer, helping keep the ingredients fresh.

Notes

The source does not specify an exact amount of oil or refrigeration time. Keep refrigerated; the oil should cover the mixture as a protective layer.

Nutrition per serving

• sauce
• side dish
• vegetarian
• gluten-free
• dairy-free
• no final cooking
• pineapple
• spring