Pickled ginger salsa

Yield: 1 servings

Measure 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

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.

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