Pineapple Salsa #5 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Fresh pineapple, diced
1/2 cup: Jicama, peeled and diced (about 1/3 jicama)
1/3: Red onion diced,
1/2 cup: Red bell pepper, diced
1: Serrano or Jalapeno - she recommends seeds removed, I did not
2 tsp: Fresh ginger, minced
1/4: -, up to
1/2 tsp: Dried small chile, crushed
1 tbsp: Rice vinegar, not seasoned
Directions:
The most popular was from "Salsa, The Salsa Book" by Jaqueline Higuera
McMahon, The Olive Press:
Mix together, keeps about 2 days in refrigerator. I found its better the
next morning. You can vary the fresh and dried chiles for heat.
[Good with ham, or grilled meats]
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
McMahon, The Olive Press:
Mix together, keeps about 2 days in refrigerator. I found its better the
next morning. You can vary the fresh and dried chiles for heat.
[Good with ham, or grilled meats]
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
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