Yield: 1 servings
|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|
|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.