| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dip | 8 | Servings | |
INGREDIENTS
| 2 | c | Fresh pineapple; diced |
| 1/2 | c | Jicama; peeled and diced (about 1/3 jicama) |
| 1/3 | Red onion diced | |
| 1/2 | c | Red bell pepper; diced |
| 1 | Serrano or Jalapeno – she recommends seeds removed; I did not | |
| 2 | ts | Fresh ginger; minced (up to) |
| 1/2 | ts | Dried small chile; crushed |
| 1 | tb | Rice vinegar (not seasoned) |
INSTRUCTIONS
The most popular was from "Salsa, The Salsa Book" by Jaqueline Higuera McMahon, The Olive Press: Mix together, keeps about 2 days in refrigerator. I found its better the next morning. You can vary the fresh and dried chiles for heat. [Good with ham, or grilled meats] CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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