| 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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