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    • Pineapple Salsa

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    CATEGORY CUISINE TAG YIELD
    Grains Sauces 4 Servings

    INGREDIENTS

    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

    INSTRUCTIONS

    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 <jock@THIRD-WAVE.COM> on Mar 19, 1997

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