Smoked Oysters and Pineapple Salsa
- 2 cups pineapple, preferably fresh but canned works as well, small dice (if canned, drain the excess liquid)
- 2 tbsp shallot, small dice
- ½ red pepper, diced
- 1 tbsp jalapeno, diced and seeds removed (*optional)
- 1 cup cilantro, chopped
- 1 tbsp red or white wine vinegar
- 1 can (85g) Ocean’s Smoked Oysters, quartered
- Salt and pepper, to taste
- Tortilla chips, for serving
- Mix all ingredients in a bowl and stir to combine.
- Refrigerate for minimum 1 hour before serving.
- Serve with tortilla chips