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 \N | 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.