Pineapple-papaya Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sauces, Seafood, Untried | 3 | Servings | |
INGREDIENTS
| 2 | Tomatoes | |
| 1 | c | Diced peeled pineapple |
| 1 | c | Diced peeled papaya |
| 1/3 | c | Chopped green onion |
| 3 | T | Chopped fresh cilantro |
| 1 | Jalapeno chili, minced | |
| L 1/2 tablespoons lemon | ||
| juice | ||
| 1/4 | t | Salt |
INSTRUCTIONS
You could serve this with grilled fish. MAKES ABOUT 3 CUPS Blanch tomatoes in saucepan of boiling water 2 O seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel off skin using small sharp knife. Seed and dice tomatoes. Transfer to large bowl. Add all remaining ingredients and toss gently. Let salsa stand 3 hours before serving. (Too Busy To Cook, 1991) Happy Cooking From Ed & Company From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 309.4mg
Potassium: 362mg
Carbohydrates: 31.8g
Fiber: 2.4g
Sugar: 26.6g
Protein: 1.5g