| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Finely chopped fresh pineapple |
| 1 |
c |
Seeded diced unpeeled tomato |
| 1/2 |
c |
Peeled seeded, and diced cucumber |
| 1/4 |
c |
Finely chopped shallot |
| 3 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Finely chopped jalapeno pepper |
| 1 1/2 |
tb |
Red wine vinegar |
| 1 |
ts |
Extra-virgin olive oil |
| 1/8 |
ts |
Salt |
| 1 |
|
Clove garlic, minced |
INSTRUCTIONS
Combine all of the ingredients in a medium bowl, and toss well. Let stand
at room temperature for 1 hour. Yield: 4 cups (serving size: 1/2 cup).
Serving Ideas : Serve salsa with chicken, pork, or shrimp.
Recipe by: Cooking Light, Mar/Apr 1993, page 114 Posted to EAT-L Digest 18
Mar 97 by lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997
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