| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <cea260@airmail.net>
on Jun 28, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”