Pineapple mango salsa

Yield: 4 Servings

Measure Ingredient
1.00 \N Fresh pineapple
1.00 \N Fresh mango, peeled and
1.00 \N Chopped
½ cup Chopped red cabbage
⅓ cup Finely chopped red onion
¼ cup Chopped cilantro
2.00 tablespoon Lime juice
1.00 litre To 2 serrano or jalapeno
1.00 \N Chilies, seeded
1.00 \N And minced

Twist crown from pineapple. Cut pineapple lengthwise into quarters.

Remove fruit from shell, taking care to cut out any "eyes" that remain; core fruit. Chop into small pieces to make 1½ cups; reserve remaining pineapple for other use.

Stir together pineapple and remaining ingredients. Cover and refrigerate at least 30 minutes to let flavors blend. Serve with grilled fish, pork or chicken. Makes 3 ½ cups or 14 servings.

Per "serving: Calories" 35 No fat No cholesterol Sodium 2 mg ~Food staff' Dallas Morning News 8/7/96 Typos by Bobbie Beers From: Bobbie Beers Date: 09-23-96 (19:18)

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