| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Appetizers, Salads, Thai | 8 | Servings | |
INGREDIENTS
| 1 | c | Fresh pineapple; diced |
| 1/2 | c | Ripe tomato; diced |
| 1/4 | c | Coriander leaves; chopped |
| 1/2 | c | Onion; chopped |
| 1 | tb | Sugar |
| 3 | Chiles; * see note | |
| 3 | Spring onions; chopped | |
| 10 | Mint leaves; chopped | |
| 1/2 | ts | Salt |
| 4 | tb | White vinegar |
INSTRUCTIONS
1. Place pineapple, corriander, onion, chilies into blender. Set on slow and blend for a few seconds. 2. Add remaining ingrediants and blend for further 10 seconds. 3. Place mix into glass bowl, cover and chill for 1 day. When serving, you may garnish with either sping onions or mint. * use small Thai "rat-poo" chilies, about 1 1/2" in length. Chop finely before placing in blender. Do not use canned pineapple... it will not work. Recipe By : Joe Sweeney (sweeney@asiaonline.net) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:18:03 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net> NOTES : This fire-filled salsa has become a family favorite. Although not Thai, it is perfect with Thai food, and its also pretty good with corn chips!
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