Title: Pickled Ginger Salsa
Categories: None
Yield: 1 servings

3 md Red bell peppers; diced
6 md Green bell peppers; diced
2 md White onions; diced
1 c Water
6 Anaheim green chiles; roast,
-peel & dice
1 c White wine vinegar
1/4 c Peeled and grated or thinly
-sliced ginger root
1/2 c Sugar
1 ts Salt
1 ts Ground allspice

Place peppers, onions, and water in a microwave-safe bowl and cook on HIGH
in a microwave for 1 to 2 minutes or until vegetables are tender.

Add the green chile, vinegar, ginger root, sugar, salt, and allspice. Cook
uncovered in the microwave on HIGH for 2 to 3 minutes.

Let cool to room temperature and serve. Store any leftovers in the
refrigerator.

Note: If you do not have a microwave, you can steam the peppers and onions
for 5 to 6 minutes, then add the rest of the ingredients and simmer,
uncovered, over low heat for 8 to 10 minutes or until the sugar dissolves.

Yield: Approx. 6 cups

SERVING SUGGESTIONS: This salsa is particularly good with grilled chicken
and rice or served with a block of fat-free cream cheese, crackers, and
fresh fruit as a unique dessert.

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom

Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
on Jun 28, 1999, converted by MM_Buster v2.0l.