Pineapple salsa 5
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh pineapple; diced |
| ½ | cup | Ripe tomato; diced |
| ¼ | cup | Coriander leaves; chopped |
| ½ | cup | Onion; chopped |
| 1 | tablespoon | Sugar |
| 3 | Chiles; * see note | |
| 3 | Spring onions; chopped | |
| 10 | Mint leaves; chopped | |
| ½ | teaspoon | Salt |
| 4 | tablespoons | White vinegar |
Directions
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!