San juan salsa

1 servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
1largeRed onion; chopped
2cupsPeeled and chopped tomatoes
2New Mexico green chiles; roast, peel, & chop
1Ancho chile; seeded and chopped
1cupFresh pineapple; diced
cupFresh lime juice
1teaspoonGround cumin
1teaspoonChopped fresh cilantro
teaspoonSalt
½teaspoonFreshly ground black pepper
1pinchGround nutmeg

Directions

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.