Yield: 1 servings
|3 mediums||Red bell peppers; diced|
|6 mediums||Green bell peppers; diced|
|2 mediums||White onions; diced|
|6 \N||Anaheim green chiles; roast, peel & dice|
|1 cup||White wine vinegar|
|¼ cup||Peeled and grated or thinly sliced ginger root|
|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.