John Myers
Conga Salad
The perfect conga salad recipe with a picture and simple step-by-step instructions.
- 3 Pc. Pineapple
- 2 Pc. Mango
- 7 Pc. Chilli pepper
- 1 Pc. Orange
- 1 Pc. Cucumber
- 1 Pc. Papaya
- 1 Pc. Apple
- 3 Pc. Lime
- 500 g Cherry tomatoes
- 100 ml Sweet Chili Sauce
- Colorful pepper
- Salt
- Butter
- Cut the pineapple in half and hollow it out (please save the flesh of half for the salad). Cut the tomatoes, papaya, cucumber, orange and pineapple into bite-sized pieces and place in a bowl.
- Now finely dice the mangos and apples in a saucepan with a little butter. Deglaze with the juice of the 3 limes and 100 ml of the sweet chilli sauce and add 2 finely chopped chillies. Let everything simmer for about 30 minutes and stir occasionally. Season to taste with salt and pepper and allow to cool.
- As soon as the dressing is cold, mix with the salad and let it steep for 30 minutes. Now put the salad in half the pineapple and garnish with a chilli pepper.
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