Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 large | Red onion; chopped |
| 2 cups | Peeled and chopped tomatoes |
| 2 \N | New Mexico green chiles; roast, peel, & chop |
| 1 \N | Ancho chile; seeded and chopped |
| 1 cup | Fresh pineapple; diced |
| 1¼ cup | Fresh lime juice |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Chopped fresh cilantro |
| 1½ teaspoon | Salt |
| ½ teaspoon | Freshly ground black pepper |
| 1 pinch | Ground nutmeg |
Heat the oil in a saucepan and saute the onion until translucent. Stir in the rest of the ingredients and simmer over very low heat for 15 minutes.
Chill in the refrigerator before serving.
Yield: Approx. 3½ cups
SERVING SUGGESTIONS: This is a great accompaniment to grilled swordfish or shrimp.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@...> on Jun 28, 1999, converted by MM_Buster v2.0l.