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Title: Pineapple Salsa Categories: Sauces Yield: 4 Servings 2 c Finely chopped fresh -pineapple 1 c Seeded diced unpeeled tomato 1/2 c Peeled seeded, and diced -cucumber 1/4 c Finely chopped shallot 3 tb Chopped fresh cilantro 1 tb Finely chopped jalapeno -pepper 1 1/2 tb Red wine vinegar 1 ts Extra-virgin olive oil 1/8 ts Salt 1 Clove garlic, minced Combine all of the ingredients in a medium bowl, and toss well. Let stand at room temperature for 1 hour. Yield: 4 cups (serving size: 1/2 cup). Serving Ideas : Serve salsa with chicken, pork, or shrimp. Recipe by: Cooking Light, Mar/Apr 1993, page 114 Posted to EAT-L Digest 18 Mar 97 by lunchuck |