| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh pineapple; chopped |
| 1/2 |
c |
Red bell pepper; chopped |
| 2 |
tb |
Green onions; chopped |
| 1 |
tb |
Red chilies; finely chopped |
| 2 |
tb |
Fresh cilantro; chopped |
| 2 |
ts |
Ginger root; finely chopped |
| 1 |
ts |
Lemon peel zest |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Mix all ingredients. Cover and refrigerate about 30 minutes or until will
chilled. Yields about 2 1/2 cups salsa.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by rkanahele@juno.com
(Ronald KL Kanahele) on Oct 16, 1997
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