| 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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