Pineapple salsa #5
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh pineapple; diced |
| ½ | cup | Jicama; peeled and diced (about 1/3 jicama) |
| ⅓ | Red onion diced | |
| ½ | cup | Red bell pepper; diced |
| 1 | Serrano or Jalapeno - she recommends seeds removed; I did not | |
| 2 | teaspoons | Fresh ginger; minced (up to) |
| ½ | teaspoon | Dried small chile; crushed |
| 1 | tablespoon | Rice vinegar (not seasoned) |
Directions
The most popular was from "Salsa, The Salsa Book" by Jaqueline Higuera McMahon, The Olive Press:
Mix together, keeps about 2 days in refrigerator. I found its better the next morning. You can vary the fresh and dried chiles for heat.
[Good with ham, or grilled meats] CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .