Yield: 24 Servings
Measure | Ingredient |
---|---|
9.00 cup | Tomatoes -- dice |
3.00 cup | Pineapple -- finely dice |
2.00 cup | Sliced green onions |
3.00 \N | Whole jalape=F1o chilies -- |
\N \N | Seed and finely |
\N \N | Chop |
½ cup | Chopped fresh cilantro |
½ cup | Fresh lemon juice |
6.00 \N | Cloves garlic -- finely |
\N \N | Chop |
Combine all ingredients in mixing bowl. Combine gently until evenly mixed. Serve ½ cup salsa per serving with grilled or broiled fish or chicken.
~ - - - - - - - - - - - - - - - - - Recipe By : California Tomato Commission (July 1996)