| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sauces, Seafood, Untried |
3 |
Servings |
INGREDIENTS
| 2 |
md |
Tomatoes |
| 1 |
c |
Diced peeled pineapple |
| 1 |
c |
Diced peeled papaya |
| 1/3 |
c |
Chopped green onion |
| 3 |
tb |
Chopped fresh cilantro |
| 1 |
sm |
Jalapeno chili, minced |
|
|
L 1/2 tablespoons lemon juice |
| 1/4 |
ts |
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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