Tropical Pineapple Salsa` Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
1: Pineapple, Ripe, finely
Chopped,
2/3 cup: Red Bell Pepper, finely
Chopped,
1 tbsp: Ginger, freshly grated
2: Jalapeno Peppers, Seeded
& Minced, or to taste
2 Cloves: Garlic, minced
1/4 cup: Fresh Lime Juice,
1 tbsp: Soy Sauce,
1 tbsp: Rice Wine Vinegar,
1 tbsp: Dark Asian Sesame Oil,
1/2 cup: Fresh Mint Leaves --,
Chopped,
2 tbsp: Fresh Cilantro, chopped
Directions:
1. In a large bowl, combine all the ingredients except the mint and
cilantro. Cover with plastic wrap and refrigerate for 1 hour or up to
4 hours.
2. When ready to serve, stir in the mint and cilantro.
NOTE: Clyde adds chopped mango, yellow bell pepper, and jicama to his
salsa and serves it with grilled pork, chicken, or swordfish.
Makes about 3 cups from Clyde Nelson of The Home Ranch of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-15-95 (164) Fido: Home
Co
Source from luhu.jp
cilantro. Cover with plastic wrap and refrigerate for 1 hour or up to
4 hours.
2. When ready to serve, stir in the mint and cilantro.
NOTE: Clyde adds chopped mango, yellow bell pepper, and jicama to his
salsa and serves it with grilled pork, chicken, or swordfish.
Makes about 3 cups from Clyde Nelson of The Home Ranch of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-15-95 (164) Fido: Home
Co
Source from luhu.jp