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0.0 – 0 reviews •
| Level: |
Easy |
| Total: |
5 min |
| Active: |
5 min |
| Yield: |
3 cups |
Ingredients
- 2 cups whole pickled cherry peppers, stemmed, plus some of the pickling liquid, optional
- 1/2 cup chopped fresh pineapple
- 2 stalks celery, chopped
- 1 clove garlic, grated on a rasp grater
- 1/4 cup extra-virgin olive oil
- Kosher salt
Instructions
- Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
156 |
| Total Fat |
14 g |
| Saturated Fat |
2 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
351 mg |
