Tropical pineapple salsa

Yield: 3 Servings

Measure Ingredient
1.00 \N Pineapple, ripe; finely chop
⅔ cup Red bell pepper; finely chop
1.00 tablespoon Ginger; freshly grated
2.00 \N Jalapeno peppers, seeded & m
2.00 clove Garlic; minced
¼ cup Fresh lime juice
1.00 tablespoon Soy sauce
1.00 tablespoon Rice wine vinegar
1.00 tablespoon Dark asian sesame oil
½ cup Fresh mint leaves; chopped
2.00 tablespoon Fresh cilantro; chopped

1. In a large bowl, combine all the ingredients except the mint and cilantro. Cover with plastic wrap and refrigerate for 1 hour or up to 4 hours. 2. When ready to serve, stir in the mint and cilantro. NOTE: Clyde adds chopped mango, yellow bell pepper, and jicama to his salsa and serves it with grilled pork, chicken, or swordfish.

Makes about 3 cups

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