| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | lg | Red onion; chopped |
| 2 | c | Peeled and chopped tomatoes |
| 2 | New Mexico green chiles; roast, peel, & chop | |
| 1 | Ancho chile; seeded and chopped | |
| 1 | c | Fresh pineapple; diced |
| 1 1/4 | c | Fresh lime juice |
| 1 | ts | Ground cumin |
| 1 | ts | Chopped fresh cilantro |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | pn | Ground nutmeg |
INSTRUCTIONS
Heat the oil in a saucepan and saute the onion until translucent. Stir in the rest of the ingredients and simmer over very low heat for 15 minutes. Chill in the refrigerator before serving. Yield: Approx. 3 1/2 cups SERVING SUGGESTIONS: This is a great accompaniment to grilled swordfish or shrimp. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net> on Jun 28, 1999, converted by MM_Buster v2.0l.
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