Pickled ginger salsa
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | mediums | Red bell peppers; diced |
6 | mediums | Green bell peppers; diced |
2 | mediums | White onions; diced |
1 | cup | Water |
6 | Anaheim green chiles; roast, peel & dice | |
1 | cup | White wine vinegar |
¼ | cup | Peeled and grated or thinly sliced ginger root |
½ | cup | Sugar |
1 | teaspoon | Salt |
1 | teaspoon | Ground allspice |
Directions
Place peppers, onions, and water in a microwave-safe bowl and cook on HIGH in a microwave for 1 to 2 minutes or until vegetables are tender.
Add the green chile, vinegar, ginger root, sugar, salt, and allspice. Cook uncovered in the microwave on HIGH for 2 to 3 minutes.
Let cool to room temperature and serve. Store any leftovers in the refrigerator.
Note: If you do not have a microwave, you can steam the peppers and onions for 5 to 6 minutes, then add the rest of the ingredients and simmer, uncovered, over low heat for 8 to 10 minutes or until the sugar dissolves.
Yield: Approx. 6 cups
SERVING SUGGESTIONS: This salsa is particularly good with grilled chicken and rice or served with a block of fat-free cream cheese, crackers, and fresh fruit as a unique dessert.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@...> on Jun 28, 1999, converted by MM_Buster v2.0l.
Related recipes
- Crisp pickles
- Fish pickles
- Ginger pasta^
- Ginger pork
- Ginger salsa
- Gingered pickled eggs
- Japanese style pickled ginger
- Microwave pickles
- Mustard pickle
- Pickled artichokes
- Pickled chiles
- Pickled cucumbers
- Pickled figs
- Pickled ginger
- Pickled squash
- Simple pickles
- Sweet ginger pickles
- Tomato pickles
- Watercress & pickled ginger salad
- Zucchini pickles