Tropical pineapple salsa
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | Pineapple, ripe; finely chop | |
| ⅔ | cup | Red bell pepper; finely chop |
| 1.00 | tablespoon | Ginger; freshly grated |
| 2.00 | 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 |
Directions
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