Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Fresh pineapple; diced |
½ cup | Ripe tomato; diced |
¼ cup | Coriander leaves; chopped |
½ cup | Onion; chopped |
1 tablespoon | Sugar |
3 \N | Chiles; * see note |
3 \N | Spring onions; chopped |
10 \N | Mint leaves; chopped |
½ teaspoon | Salt |
4 tablespoons | White vinegar |
1. Place pineapple, corriander, onion, chilies into blender. Set on slow and blend for a few seconds.
2. Add remaining ingrediants and blend for further 10 seconds. 3. Place mix into glass bowl, cover and chill for 1 day.
When serving, you may garnish with either sping onions or mint.
* use small Thai "rat-poo" chilies, about 1½" in length. Chop finely before placing in blender. Do not use canned pineapple... it will not work.
Recipe By : Joe Sweeney (sweeney@...) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:18:03 +0800 (HKT) From: Sweeney <sweeney@...>
NOTES : This fire-filled salsa has become a family favorite. Although not Thai, it is perfect with Thai food, and its also pretty good with corn chips!