| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Relishes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cooled or canned black beans |
| 2 |
|
Ripe papayas; peeled, seeded and diced small |
| 1/2 |
|
Red bell pepper; diced small |
| 1/2 |
|
Green bell pepper; diced small |
| 1/2 |
|
Red onion; diced small |
| 3/4 |
c |
Pineapple juice |
| 1/2 |
c |
Lime juice (about 4 limes) |
| 1/2 |
c |
Chopped cilantro |
| 2 |
tb |
Ground cumin |
| 1 |
tb |
Minced red or green chile pepper of your choice |
|
|
Salt |
|
|
Fresh cracked black pepper |
INSTRUCTIONS
Date: Fri, 24 May 96 07:17:47 PDT
From: eboyd@shentel.net
In a large mixing bowl, combine all the ingredients and mix together well.
This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5
cups
This Caribbean-inspired salsa from 'Salsas, Sambals, Chutneys & ChowChows'
is great with grilled fish, it is also very good by itself, as a spicy
summer-salad-type course.
Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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