Pineapple salsa 5

Yield: 8 Servings

Measure Ingredient
1 cup Fresh pineapple; diced
½ cup Ripe tomato; diced
¼ cup Coriander leaves; chopped
½ cup Onion; chopped
1 tablespoon Sugar
3 \N Chiles; * see note
3 \N Spring onions; chopped
10 \N Mint leaves; chopped
½ teaspoon Salt
4 tablespoons White vinegar

1. Place pineapple, corriander, onion, chilies into blender. Set on slow and blend for a few seconds.

2. Add remaining ingrediants and blend for further 10 seconds. 3. Place mix into glass bowl, cover and chill for 1 day.

When serving, you may garnish with either sping onions or mint.

* use small Thai "rat-poo" chilies, about 1½" in length. Chop finely before placing in blender. Do not use canned pineapple... it will not work.

Recipe By : Joe Sweeney (sweeney@...) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:18:03 +0800 (HKT) From: Sweeney <sweeney@...>

NOTES : This fire-filled salsa has become a family favorite. Although not Thai, it is perfect with Thai food, and its also pretty good with corn chips!

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