Title: Pineapple Salsa #5
Categories: Dip
Yield: 8 Servings

2 c Fresh pineapple; diced
1/2 c Jicama; peeled and diced
-(about 1/3 jicama)
1/3 Red onion diced
1/2 c Red bell pepper; diced
1 Serrano or Jalapeno - she
-recommends seeds removed; I
-did not
2 ts Fresh ginger; minced
1/4 -(up to)
1/2 ts Dried small chile; crushed
1 tb Rice vinegar (not seasoned)

The most popular was from "Salsa, The Salsa Book" by Jaqueline Higuera
McMahon, The Olive Press:

Mix together, keeps about 2 days in refrigerator. I found its better the
next morning. You can vary the fresh and dried chiles for heat.

[Good with ham, or grilled meats]

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.