Yield: 1 Servings
|½ cup||Red bell pepper; diced|
|½ cup||Green bell pepper; diced|
|1½||Whole jalapenos; seeded and minced|
|1 tablespoon||Fresh ginger; minced|
|3||Whole scallions; trimmed and finely chopped|
|¼ cup||Cilantro leaves; chopped|
|3 tablespoons||Fresh lime juice|
|2 tablespoons||Light brown sugar; packed|
|¼ teaspoon||Ground cardamom|
|1 tablespoon||Olive oil|
|Salt and freshly ground pepper, to taste|
Combine all of the ingredients in a mixing bowl, and gently toss to mix.
Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour.
Best when served a couple hours after making. Cover and refrigerate until serving time.
Posted to MC-Recipe Digest V1 #764 by Sharon <jouet@...> on Aug 29, 1997