San juan salsa

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.

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