Tropical pineapple salsa`
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pineapple, Ripe -- finely | |
| Chopped | ||
| ⅔ | cup | Red Bell Pepper -- finely |
| Chopped | ||
| 1 | tablespoon | Ginger -- freshly grated |
| 2 | Jalapeno Peppers, Seeded | |
| & Minced -- or to taste | ||
| 2 | Cloves Garlic -- minced | |
| ¼ | cup | Fresh Lime Juice |
| 1 | tablespoon | Soy Sauce |
| 1 | tablespoon | Rice Wine Vinegar |
| 1 | tablespoon | Dark Asian Sesame Oil |
| ½ | cup | Fresh Mint Leaves -- |
| Chopped | ||
| 2 | tablespoons | 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 from Clyde Nelson of The Home Ranch of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co